Vin Santo del Chianti DOC
My passion for this very unusual wine was handed down from my father, who made his own Vin Santos from the early 1960s, which I still have a few bottles of.
My Vin Santos are made with the traditional appassimento, or natural drying method; the grapes spend at least 5 months in a well-ventilated space. In addition to the traditional trebbiano and malvasia bianca grapes, I add about 30% of malvasia nera and a small amount of colombana.
The clusters are pressed between the end of January and the beginning of February, and the must goes immediately into small oak and chestnut casks called caratelli, where a very slow fermentation occurs spontaneously, which can last through several seasons.
The adjective oxidative refers to the practice of not filling up the casks completely; a good amount of oxygen is thus left in the cask, which causes the oxidation classic to the Vin Santo of Tuscany.
The maturation of Caratello lasts at least five years, and in the same containers; the wine macerates on the deposits, which are called Madri di VinSanto in Tuscany, sediments of the venerable Vin Santos of my family which I jealously preserve and re-use every year. I regard these Madri as a very significant heritage, since they allow me to make this oxidative wine that bears the unmistakable mark of my family.