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Can anyone visiting friends in Tuscany, no matter the hour, day or night, not find himself offered a small Vinsanto? The wine of hospitality, of friendship, of courtesy! A wine with ancient roots, but all too often crafted a bit hit and miss. Thus we set about developing vinification practices that would bring to the fore savoury richness but respect its cardinal principles: loft-drying of the best Malvasia Bianca and Trebbiano clusters, then pressing of the must and transfer to barriques, fermentation and subsequent ageing for five years. The result is a sensational nectar, worthy to entrust to the future.The grapes that produce this Vin Santo were selected from the best Malvasia Bianca and Trebbiano fruit from a total area of about 5 hectares in the Bellavista, Casuccia, and Bertinga vineyards. No more than 1-2 clusters per vine are suitable for producing this wine; such rigorous standards are necessary to ensure absolutely healthy, fully ripe grapes. Transportation in shallow boxes means that no grapes are broken open on their way to the drying-lofts. The proportion between grapes picked and the bottled Vin Santo averages 1:5.From September 19 to 20, the most experienced pickers hand-harvested a total of 107 quintals of exceptional Malvasia (55%) and Trebbiano Toscano (45%). The clusters, tied together and hung in special well-ventilated, open drying-lofts over a period of 60 days, lost 70% of their weight, thus concentrating their sugars. The whole clusters were then crushed and lightly pressed, giving 26 hectolitres. The must was clarified by settling, and 200-litre lots then went into used Allier oak barriques. It then underwent the traditional fermentation in stages until the levels of alcohol and residual sugars brought an end to the fermentation. On may the 3th 2004, the Vin Santo was racked off the gross lees and returned to barrels to undergo 6 more years of oak ageing. The Vin Santo was tasted on may the 7th 2007, and the final blend assembled. Bottling was carried out on October the 30th 2007, with 4.390 bordeaux half-bottles produced.Total acidity: 7.00
Volatile acidity: 0.91
PH: 2.85
Alcohol: 14.14
Total dry extract: 30.70 |
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| The Sorting Table, LLC 1700 Second St. Suite 380 Napa, CA 94559 (707) 603-1460 |
Content and Images ©2013 The Sorting Table, LLC. |
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