The grapes are dried on reed mats placed in a well ventilated, dry room.
The juice is put in chestnut kegs (50 lt small sealed barrels) containing the “mother” (old wine obtained from the previous vintages of Vin Santo), where it ferments spontaneously.
The must ages inside the casks for 4 years during which undergoes a long and slow oxidation giving the wine its uniqueness. Final aging in bottle for 6 months.
Intense perfumes of dried fruit, honey, nuts and raisins.
Sweet and warm, with elegant almond aftertaste, biscuit and walnut. The finish is very complex and persistent.
Ideal with cakes as pinolata or cantucci. Great by itself at the end of a meal.
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