Vin Santo is an old Tuscan tradition, made from grapes dried on racks for three months after the harvest before crushing. The wine is aged in small chestnut barrels for at least 4 years. The end result is a semi-dry sipping wine.
Area of production: San Gimignano
Producer: Azienda Agricola San Benedetto
Grape varieties: Trebbiano Toscano, Malvasia del Chianti and Verdea
Altitude: 180 metres above sea level
Soil type: loamy
Harvest period: 20th September
Vinification: grapes dried on racks for three months before crushing, traditional fermentation in small oak and chestnut barrels from January of the year following vintage
Maturation: 4-5 years in small oak and chestnut barrels
Alcohol content: 18% abv
ORGANOLEPTIC PROFILE:
Appearance: deep golden yellow
Nose: candied fruits, cinnamon and spices
Palate: medium-dry, well-balanced and harmonious
Food pairings: Cantuccini (hard almond biscuits) and other nutty, not-too-sweet pastries. Traditionally, the cantuccini are dunked into the wine.
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