Tasting Notes: Villa Calcinaia’s Vin Santo has an amber color with an intense, resinous aroma characterized by dry apricot. Lots of fruitiness which becomes fuller on the palate, whose feeling is smooth and velvety with a well balanced sweetness. 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 moldy 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 for approximately 8 years with only the occasional refilling before bottling.
