Grape blend: Sangiovese, Trebbiano Toscano
Aged: 5 years in Caratelli barrels and 12 years in the bottle
Alcohol content: 14% vol
Acidity: 6.73 g/l
Residual sugars: 167 g/l
The grapes were harvested and placed in small crates so as not to damage the bunches. As soon as they arrived in the winery they were spread out in a single layer on racks to begin the drying-out process, which lasted until around Christmas. During this period the grapes attract noble rot (Botrytis cinerea) which helps enhance their aromas and olfactive complexity, while their water content decreases and the sugars become more concentrated. Once the desired degree of drying-out had been reached, the grapes were soft pressed and the must put into 97 litre caratelli barrels, where it fermented and remained for at least three years, airtightly sealed. After that the various caratelli barrels were blended and the Occhio di Pernice was bottled after minimal filtration.
Below you can read the head oenologist Marco Cervellera’s tasting notes from when the wine was first released, and after a further 12 years spent ageing in the bottle.
Tasting 2014 – Colour: rich amber yellow with coffee-coloured highlights; brilliant and almost oily in appearance due to its concentration. The nose: caramelised fruit, acacia honey, vanilla, whisky... a succession of aromas that surpass each other in a flurry of rich and intense olfactive sensations. In the mouth: dense, creamy, enfolding, echoing the scents experienced on the nose with an intense lasting finale. Fully lining the palate, it gives pleasant, mouth-watering sensations.
... and 2026 – Colour: dark copper, slightly opalescent due to the natural sediments that have built up over the years, with a coffee-coloured nuance around the rim. The nose: an aromatic explosion with notes of dried fig, date and walnut; the aroma of vanilla – still present – completes the bouquet elegantly. In the mouth: sweet but not cloying, the mouthfeel is full-bodied and reveals a surprising sapid note. The finish is rounded and deep, with an aftertaste that seems to want to reward the years of waiting and lingers at length.
Wine and Food Pairing - “Traditional”: sweet Tuscan delicacies such as Cantucci, Brigidini, Buccellato, Castagnaccio, and Ricciarelli. “Unusual”: divide some pecorino cheese or Parmigiano into pieces, hollow out a small hole in each one, fill it with a teaspoon of Vin Santo and enjoy!
NB: it’s normal for sediment to have formed after all these years, it’s a natural phenomenon resulting from the settling of tannins and other compounds. To prevent the sediment from “falling” into your glass, we recommend decanting the wine before drinking it.