Vin Santo (pronounced Vin san-toh), which means “holy wine”, has various theories surrounding its origins. One of the most famous stories tells of a Franciscan monk, who would use it to celebrate Holy Mass. Later, it was more-commonly known for its “holy” or curative power regarding the treatment of ailments.
VINIFICATION AND AGEING: Vinifi cation takes place in caratelli, the typical small Tuscan barrels holding between 100 and 200 liters, and it is triggered by the inoculation of the so-called “madre” (“mother”) – colonies of different types of yeast deriving from previous vinifications – into the must from grapes that have been partially dried on racks. Maturation continues for 8 years in the small chestnut wood barrels, in which the fermentation lastes a very long time but is intermittent, starting and stopping depending on the natural variations of temperature and pressure.
TYPE OF SOIL: The vineyard is situated at Pian d’Albola, in the hills of the commune of Radda in Chianti, with southerly exposure. It is characterized by a clayey subsoil of alberese, in which the presence of stones gives good permeability. The climate is warm and dry.
COLOR: Golden amber with rich, luminous reflections.
BOUQUET: Intense and complex; perfumed with scents of raisins combined with aromas of apricots, figs, dried fruit, wood, and honey fused with aromatic notes of a great personality.
PALATE: Full and warm with a velvety texture, sweet delicate notes and an extraordinary finish.
FOOD PAIRINGS: Pairs well with foie gras; perfectly compliments desserts, such as Cantucci, high quality dark chocolate, Gorgonzola, and nut-based tarts.
Pairs well with foie gras; perfectly compliments desserts, such as Cantucci, high quality dark chocolate, Gorgonzola, and nut-based tarts.
Country of Origin:
Rua Quinta dos Álamos n.º 3, 2625-577 Vialonga, PORTUGAL
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