VINSANTO: it is made from white grapes selected and harvested at the beginning of october and then dried on the reed mats for at least 4 months. After the grapes are crushed and the juice is put in small barrels of 50 to 100 liter, where it ferments several times during the years, thanks to a very old bacterial “mother”, probably dating back to the Renaissance, it ages inside the barrels from 1870 years.
GRAPES: Malvasia, Trebbiano, Pulcinculo (Grechetto in Montepulciano).
AGING: it ages 8 years in 50 to 100 liter barrels called “caratelli”, then in steel and once ready it is bottled.
FOOD PAIRING: it can be matched with typical Tuscan desserts like almond biscotti, fruitcake and fruit tart, but a more surprising and maybe bolder combination would be with mature cheese and foie gras.
FLUID OUNCES: 0,375 liter.
ALCOHOL VOLUME: 16 %
A TALE OF WINE AND FOOD IN TUSCANY: describing it as a dessert wine is really and understatement! Think of it like a precious, thick, creamy, intense wine which is produced almost exclusively for the love of the tradition. It takes time, knowledge and patience to wait 5 or sometimes even 10 years for its perfect ageing. It goes without saying that its pairing is more sophisticated than the fortified wine’s you will find below. It is often served with the almond biscotti called cantucci (but be careful not to dunk them in such an important wine!), fruitcakes and fruit tarts as well as dried figs and marzipan. The surprise will strike your palate when you taste it with savory flavours like mature pecorino cheese or even duck liver paté. A final tip is to make the time to savour such complex wine, enjoying every bite with every sip.
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