The grapes are selected bunch by bunch and immediately placed in prepared crates and carefully transported to the drying room in the cellar. The drying process lasts about four to five months, during which the sugar content of the grapes is analysed monthly. Having reached our optimum drying rate, the grapes are destemmed and, through gentle pressing, a rich, dense must is obtained, which is immediately (within 12 hours) decanted into small 70-100-150 litre kegs. The subsequent fermentation phase (lasting a minimum of 5 years) takes place in the special vinsantaia, in the attic, so that the vinsanto undergoes all the temperature fluctuations of the seasons. The casks are a fundamental element that contributes to the final quality of the product; this is why they are made by expert master coopers in the area, using staves of various woods (Chestnut, Oak, Cherry, Mulberry and Juniper). After this long period, the vinsanto is decanted and checked before being bottled and placed in maturation for at least another year.
Since 2000, all our vintages have had 10/11 years of ageing in casks.
Grapes
Malvasia Toscana 90%, San Colombano 5% e Sangiovese 5%
Alcoholic strength
14-15% Vol.
Color
Amber yellow
Aroma
Intense and spicy
Taste
Remarkable hints of dried fruit and caramel
