Vinsanto

Produced from selected grapes (90% white and 10% black) by drying individual bunches, placed in bunk mats. After a long drying period (minimum of five months), the grapes are destemmed and through soft pressing, a rich, dense must is obtained, which is immediately (within 12 hours) stuffed into small 150-litre kegs. The subsequent fermentation phase – lasting five years – takes place in the special vinsantaia, in the attic, so that the vinsanto undergoes all the temperature changes of the seasons. The caratelli are a fundamental element, which contributes to the final quality of the product; this is why they are made by experienced master coopers in the area, under our direct supervision. After this long period, the vinsanto is decanted and checked before being bottled and placed in maturation for at least another year.