- Dessert wines and grappa
Vin Santo del Chianti DOC “Occhio di Pernice”
90% Sangiovese | 10% Malvasia
- CARATTERISTICHE Dessert wines and grappa
Introduction
We produce Vin Santo since 1950 following the old method of partial drying on mats followed by fermentation and maturation in oak half-barriques called caratelli,
with a yeast-bacteria blend called madre handed down over generations.
Production area:
Vineyards located in the West side of Montalcino.
Soil composition:
Pliocene origin with sandy and clay intercalations.
Training system:
Spurred cordon with 5,200 plants/ha Harvest: manual, in first half of September and drying of grapes on mats for at least 3 months.
Wine-making and aging:
Clusters are dried on mats in until March.
Then the grape is pressed and ferments in little oak barrels of 120 lt. called caratelli according to the traditional techniques and with the use of Madre handed down over generations.
Aging for 3 years, followed by bottle aging.
Sensory characteristics
Intense amber colour, with generous aromas of cinnamon, raisins, dried and candied figs.
Excellent complexity, concentration and persistence.
- Dessert wines and grappa
- Dessert wines and grappa
Vin Santo del Chianti DOC “Occhio di Pernice”
90% Sangiovese | 10% Malvasia
- CARATTERISTICHE Dessert wines and grappa
Introduction
We produce Vin Santo since 1950 following the old method of partial drying on mats followed by fermentation and maturation in oak half-barriques called caratelli,
with a yeast-bacteria blend called madre handed down over generations.
Production area:
Vineyards located in the West side of Montalcino.
Soil composition:
Pliocene origin with sandy and clay intercalations.
Training system:
Spurred cordon with 5,200 plants/ha Harvest: manual, in first half of September and drying of grapes on mats for at least 3 months.
Wine-making and aging:
Clusters are dried on mats in until March.
Then the grape is pressed and ferments in little oak barrels of 120 lt. called caratelli according to the traditional techniques and with the use of Madre handed down over generations.
Aging for 3 years, followed by bottle aging.
Sensory characteristics
Intense amber colour, with generous aromas of cinnamon, raisins, dried and candied figs.
Excellent complexity, concentration and persistence.
