A really special naturally made Vin Santo from the Chianti region in Tuscany. Grapes of Trebbiano, Malvasia, and San Colombano are harvested late, laid out on racks to dry for a few days to concentrate the sugars, and then they are fermented naturally in the traditional ‘Caratelli’ – small little Vin Santo barrels. Where this wine is then different to others is that at this stage the barrels are closed and not touched for four years. The wine hence develops a gorgeous oxidative profile. After four years, the wine is bottled, and then aged for a further 4-5 years at the winery before release.
The nose on this is intense. So complex, and slightly reminiscent of an old Madeira. On the palate is alive! Fresh, zesty, with an insanely long finish of walnuts and hazelnuts.
Perfect with most cheeses, with desserts and cakes, or as a digestif after a meal.
Made by Daniele & Dario, the fourth generation at this biodynamic Tuscan estate. Within the range they make a balanced mix of traditional Sangioveses along with experimental wines vinified in clay amphoras as well as this stunning sweet wine.