Grape blend: Sangiovese, Trebbiano Toscano
Aged: 5 years in Caratelli
Alcohol content: 17% vol
Acidity: 8.5 g/l
Residual sugars: 127 g/l
It took 2 weeks of picking to “stow away” the grapes from a lucky harvest – without any rain – that allowed an ideal start for the drying out phase. The well-developed, ripe bunches, arranged one beside the other in small crates containing 5- 6 kg, did not show signs of mould or have any damaged grapes. They remained in the winery, drying out, until the beginning of December. In this period the grapes are attacked by noble rot, Botrytis Cinerea, which helps enhance their aromatic and olfactory complexity, while their water content is reduced, and the aromas and sugars become more concentrated. When the desired degree of drying-out has been reached, the procedure continues with soft pressing and, subsequently, fermentation in small Caratelli barrels containing approximately 100 litres, where the Vin Santo remains for over 5 years, cemented up with an airtight seal. After this the various Caratelli are blended and the Vin Santo is bottled.
Tasting – Colour: a striking shade of copper, accompanied by darker, bronze coloured undertones; as time passes it will tend towards brick red. The nose: a complex, intriguing bouquet unfolds in the glass; autumn leaves, humus, walnut, prunes and blond tobacco. In the mouth: silky and sweet, pleasantly enveloping on the palate with a good vein of acidity.
Wine and Food Pairing – “Traditional”: sweet Tuscan delicacies such as Cantucci, Brigidini, Buccellato, Castagnaccio and Ricciarelli. “Unusual”: divide some pecorino cheese or Parmesan into pieces, make a small hole in each one, fill with a teaspoon of Vin Santo and enjoy!