This is a Vin Santo that is traditional both in its blend of Trebbiano and Malvasia grapes as well as in its method of production. The grape clusters are hand-picked in early October, then hung under the cellar’s roof to dry until December. They are then gently pressed and the must ferments and matures very slowly in small oak barrels for five years.
Tasting Notes: This "holy wine" is amber-hued and traditionally made from partly dried grapes, concentrating the sugars. While often found as a dessert wine on most menus, Vin Santo works just as well for aperitivo (try pairing it with aged cheeses for a delicious salty-sweet pairing). For a typical Tuscan dessert, Vin Santo goes extra well with the local cantucci – crunchy almond-studded biscotti that are perfect for dunking in a small glass of this viscous vino.
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