Vin Santo of tradition. The grapes, harvested in
early October, are dried on racks
until December, and then softly
pressed. The must that is obtained
ferments slowly and ages for
at least 5 years in small oak barrels (caratelli).
Characteristics Vintage
Mild winter with temperatures above seasonal averages,
followed by a rainy spring that caused a
slowdown in budding and a decrease in the
quantity of grapes. Hot summer months, especially August,
but the abundant water reserves of the land did not
slow down the ripening process of the grapes. September
characterized by good weather, the right amount of rainfall and strong
temperature variations between day and night.
Tasting Notes
Amber color with hints of almonds, honey and light
spice. Fresh palate and measured sweetness. Ideal with
dry or almond pastries but also mature sheep cheeses and
gorgonzola.
Location Vineyards
Tenuta di San Felice
(Castelnuovo Berardenga,
Siena)
Soil
Characteristics
Medium texture and rich
in skeleton. Prevalence of
clays of calcareous marl origin, coming from
the disintegration of the Alberese
and Galestro and resting
on the Monte
Morello formation.
Training System
Guyot
Harvest
First week of October
Vinification
and Aging
The grapes harvested and
dried on racks
are gently
pressed in December
to then ferment and
age for at least 5
years in small oak barrels.
Aging in bottle for
12 months.
Serving Temperature
16–18 °C
Alcohol
16.5% Vol
Aging
over 20 years
Total Acidity
6 g/l
Sugar Residual
85 g/l