Hand picking with hand grape selection
Soft; yield ≅ 20%
FERMENTATION AND AGING :
In small chestnut barrels for 8 years
For about five months on racks in well-ventilated and dehumidified.
The best bunches of these varieties are harvested by hand and dried until mid-December in boxes. During the drying the room must be constantly monitored. This phase facilitates the development of Botrytis Cinerea, which favors positive changes such as increased sugar concentration, reduction in acidity, formation of glycerin, and flavorings. This process is not considered a decisive factor for obtaining a quality product. The duration of the drying period depends on the year, the state of health of the grapes, the degree of heat and ventilation. By pressing softly, we get a dense and concentrated grape that takes years to ferment in barrels. The fermentation phase is specified as taking two years, but in some cases it can take up to eight. During aging the wine takes aromatic compounds from the wood that should not overpower the flavor of its own, resulting from the long fermentation. At the end of the production process the yield from fresh to Vin Santo is between 10% and 25%.
Deep amber and bright
Endless scents of candied fruits and honey, walnut, tamarind and cream.
Sweet, oily and creamy taste; this rich concentration is perfectly balanced by its freshness.
It is an extreme and complex wine of great charm and pleasantness; its smoothness, elegance and balance are extremely well balanced.
Vinsanto Capalbio D.O.C is a wine for meditation but it goes superbly with sweet and dried fruit or strong cheeses as Guttus goat cheese.
The Vin Santo is a sweet wine extreme and complex, with great charm and pleasantness.Download PDF