All grapes are harvested by hand in mid-October, and then left to fade on wooden trays. After four or five months they are pressed with a very gentle pressing and their nectar then rests for four years in small wooden barrels with a reinforced cap. The final step takes place in the bottle, where the Vin Santo is aged for three months.
The result is a sweet wine with an amber colour, a fragrance of almonds, honey and figs, with a dense and harmonious palate and a hint of dried fruit.
|Denomination:||Vin Santo D.O.C. Colli dell’Etruria Centrale|
|Grapes:||Trebbiano 40% – Malvasia 40% – San Colombano 10% – Albano 10%|
|Production area:||Bucine (AR) – Toscana|
|Vineyards area:||2 H.|
|Altitude:||330 asl – south-west exposure|
|Plant breeding way:||Spurred Cordon|
|Planting density:||3.000 plants/ha|
|Yield/Hectar (Wine):||30 Hectolitres|
|Harvest period:||Middle of October|
|Winemaking:||4-5 months fading
4 years of ageing in wooden barriques
3 months of ageing in bottle
|Organoleptic characteristic:||Alcohol: 15%
Colour: Amber yellow
Bouquet: Typical, pleasant of almonds, honey and raisins
Taste/flavour: Dry, warm, almonds, dried fruit.