Description

The white varietals of Trebbiano and Malvasia, together with a portion of the red grape Canaiolo, are dried naturally after harvest in the Estate’s drying room to produce this traditional Tuscan wine. During the drying process the grapes are constantly controlled and mouldy berries are carefully cleaned off. By February the grapes, that have reached about 350/400 grams of sugar content, are pressed and racked to tiny Slavonian oak barrels of 55 liters, in Tuscany known as caratelli. Here the sweet must ferments on the spontaneous yeast population for approximately 8 years with only the occasional refilling before bottling.
TASTING NOTES
Villa Calcinaia’s Vin Santo has an amber colour with an intense, resinous aroma characterised by dry apricot. Lots of fruitiness which becomes fuller on the palate, whose feeling is smooth and velvety with a well balanced sweetness.
FOOD PAIRING
Vin Santo is at its best served with well matured cheeses, foies gras or even better as an after dinner drink.