2015 Technical Specifications
Alcohol 15.5%
Residual Sugar 101.9 g/L
Total Acidity 5.9 g/L
Calories (estimated) 190 kcal / glass
150ml glass190 kcal
750ml bottle950 kcal
Grape Varieties 65% Malvasia Bianca; 35% Trebbiano Toscano
Classification Vinsanto del Chianti Classico DOC
Region Vin Santo del Chianti
Soil Predominantly rocky clay-limestone soil
Elevation 460.0 meters
Orientation Northeast And Southwest
Harvest Dates 23 Sep 2015: Malvasia Bianca; 2015-10-10: Trebbiano Toscano
Sites La Casuccia vineyard
Grape Clone Malvasia Cenaia 2; Trebbiano SL30
Fermentation Vessels Used Allier oak barriques
Pressing Method Crushed Without Destemming And Gently Pressed
Oak Types Allier oak
Used Oak Only Yes
Bottling Date 3 Mar 2020
Production Details Vertical-trellis vines were planted at 5,200 plants/ha. Grapes were hand-picked into 10–12 kg crates and received further sorting. They were naturally dried for about two months and hung as cluster garlands in dry, well-ventilated rooms; the importer specifies drying to a grape sugar concentration of 350 g/L. After pressing and static settling, the must entered used Allier barriques of approximately 200 L. Fermentation proceeded in alternating phases until spontaneous arrest; the importer describes fermentation and maturation in French oak for about five years. Production was 3,520 half-bottles of 375 mL. Finished-wine extract was 131.4 g/L.
Tasting Notes Brilliant amber-yellow with golden reflections; fruity aromas of apricot and dried fruit; elegant and refined, with lively acidity, moderate sweetness and balanced alcohol.
Food Pairing Desserts, aperitif service, mature cheeses and pâté
2014 Technical Specifications
Alcohol 16.5%
Residual Sugar 78.3 g/L
Total Acidity 6.7 g/L
Calories (estimated) 185 kcal / glass
150ml glass185 kcal
750ml bottle925 kcal
Grape Varieties 65% Malvasia Bianca; 35% Trebbiano Toscano
Classification Vinsanto del Chianti Classico DOC
Region Vin Santo del Chianti
Soil Very rocky clay and limestone
Elevation 460.0 meters
Orientation Northwest And Southwest
Harvest Dates 23 Sep 2014: Malvasia Bianca; 2014-10-10: Trebbiano Toscano
Sites La Casuccia vineyard
Grape Clone Malvasia Cenaia 2; Trebbiano SL30
Fermentation Vessels Used Allier oak barriques
Pressing Method Fruit And Stalks Crushed Together And Gently Pressed
Oak Types Allier oak
Used Oak Only Yes
Bottling Date 13 Feb 2019
Production Details Vertical-trellis vines were planted at 5,200 plants/ha. Grapes were harvested manually into 10–12 kg crates, dried as cluster garlands in dry, well-ventilated rooms until reaching at least 350 g/L sugar concentration, then crushed with their stalks and gently pressed. Following static racking off the lees, the must entered used Allier barriques of approximately 200 L; fermentation advanced in alternating phases until spontaneous arrest, with fermentation and maturation averaging about five years. Production was 2,398 standard Bordeaux half-bottles. Finished-wine extract was 108 g/L.
Tasting Notes Brilliant amber-hued yellow with golden nuances; fruity aromas of apricot and dried fruit; elegant and refined, with lively acidity, moderate sweetness and balanced alcohol.
Food Pairing Desserts, aperitif service and ripe cheeses
2013 Technical Specifications
Alcohol 15.0%
Residual Sugar 77.7 g/L
Total Acidity 6 g/L
Calories (estimated) 170 kcal / glass
150ml glass170 kcal
750ml bottle850 kcal
Grape Varieties 65% Malvasia Bianca; 35% Trebbiano Toscano
Classification Vinsanto del Chianti Classico DOC
Region Vin Santo del Chianti
Soil Very rocky clay and limestone
Elevation 460.0 meters
Orientation Northwest And Southwest
Sites La Casuccia vineyard
Grape Clone Malvasia Cenaia 2; Trebbiano SL30
Fermentation Vessels Used Allier oak barriques
Pressing Method Fruit And Stalks Crushed Together And Gently Pressed
Oak Types Allier oak
Used Oak Only Yes
Bottling Date 15 Dec 2017
Production Details Vertical-trellis vines were planted at 5,200 plants/ha. Harvest was entirely by hand into 10–12 kg crates followed by sorting-table inspection. Grapes were dried as cluster garlands in dry, well-ventilated rooms until reaching at least 350 g/L sugar concentration, then crushed with their stalks and gently pressed. Following static racking off the lees, the must entered used Allier barriques of approximately 200 L; fermentation advanced in alternating phases until spontaneous arrest, with fermentation and maturation averaging about five years. Production was 2,380 standard Bordeaux half-bottles. Finished-wine extract was 115.1 g/L.
Tasting Notes Brilliant amber-hued yellow with golden nuances; fruity aromas of apricot and dried fruit; elegant and refined, with lively acidity, moderate sweetness and balanced alcohol.
Food Pairing Desserts, aperitif service and ripe cheeses
Producer Information
Website
Address
Località Ama, 53013 Gaiole in Chianti SI, Italy
Phone
+39 0577 746031
Email
Owner
Lorenza Sebasti
Cellarmaster
Marco Pallanti