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Wine Description
The Story
Winemaking Notes: Making Vin Santo is a painstaking process. Individual bunches of excellent grapes are hand harvested (early, to preserve acidity) and then hung to dry on wooden poles or reed trays ("cannicci") until the sugar level reaches the desired point. The dried grapes are pressed and the thick must is placed in oak and chestnut barrels of varying size ("caratelli"), filled three-quarters full. Fermentation is initiated with a dose of “mother” Vin Santo, then the barrels are sealed with wax and left unopened for 6 years, generally in an attic. Paolo then must carefully blend wines from different barrels to achieve the final wine he desires.
Tasting Notes: Orange marmalade, toffee, apricots, honey, vanilla notes on a luscious palate. It’s golden amber in color with a fresh finish.
About the Chianti Region: Tuscany is the region that formed Italy’s language, literature, and art. Its landscape abounds with rolling hills and valleys, olive groves, cypress and pine trees, and vineyards. The earliest reference to wine merchants in the city of Florence dates from 1079, and a wine guild was formed in 1282. Chianti is likely the region most associated with wine in Tuscany, if not in all of Italy. Situated between Florence and Siena, there are 8 designated DOC zones in Chianti, with Chianti Classico and Chianti Rufina being the most widely known. The traditional grape central to the region is Sangiovese, though stringent appellatory blending rules and high yields historically clouded the quality potential of the grape. Since the 90s, there’s been a return to high-quality Sangiovese-based wines, as well as “Super Tuscans” based on international varietals.
