Vin Santo del Chianti
In other parts of Tuscany, the typical grape varieties for Vin Santo are Trebbiano and Malvasia. The Vin Santo of the Badia di Morrona, instead, utilizes Colombana as well, a typical grape of this part of Tuscany. The wine is produced in a rigorously traditional way, leaving the grape bunches to dry until February in order to increase the sugar content as the grapes dry and raisinate. The must then ferments and ages in small barrels for a minimum of four years.
Appellation: Vin Santo del Chianti DOC
Type: White, sweet
Grape Varieties: Mostly Trebbiano, with an even mix of Malvasia Bianca and Colombana
Color: A brilliant golden yellow with amber highlights.
Bouquet: Good freshness with intense notes of apricots, almonds, and hazelnuts.
Taste: Dense, savory with a pleasurable and complex sweetness, soft in its tannins with good persistence and a nice balance of acidity.
Food Pairing: An excellent match with dry pastry or aged cheese accompanied by honey or jam or marmelade. It is also a superior wine for meditation or for moments of relaxation.
Production Area: Grassi.
Elevation: 200 meters (650 feet) a.s.l.
Exposure: East.
Planting System: Spur pruned, cordon trained.
Soil: Rich in sand and organic material with medium calcareous content.
Harvest: Mid-September.
Vinification: The grapes hung to dry from the rafters of a well-ventilated loft until January. Once dried, the grapes are pressed and the juice left to ferment slowly in new oak barrels for aging.
Aging: At least 4 years in feuillat (Tuscan small 30 gallon oak barrels).
2007 Vin Santo Bianco Pisano di San Torpe’ - 92 Points – Wine Spectator (Oct. 31, 2012)
“Almost copper in color this desset white exhibits caramel, roasted walnut and “rancio’ aromas. This is moderately sweet, with concentrated flavors of dried apricot, nut and spice.” ~B.S.
