Traditional Vin Santo. The grapes, harvested in
early October, are dried on racks
until December, and then gently pressed. The resulting must
ferments slowly and ages for
at least 5 years in small oak barrels (caratelli).
Vintage Characteristics
Mild winter with temperatures above seasonal averages,
followed by a rainy spring that caused a
slowing of bud break and a decrease in the
quantity of grapes. Hot summer months, particularly August,
but the abundant water reserves in the soil did not
slow the ripening process of the grapes. September
characterized by good weather, adequate rainfall, and strong
temperature variations between day and night.
Tasting Notes
Amber color with hints of almonds, honey, and light
spice. Fresh palate and moderate sweetness. Ideal with
dry or almond pastries, but also with mature sheep's
cheeses and Gorgonzola.
Vineyard Location
Tenuta di San Felice
(Castelnuovo Berardenga,
Siena)
Soil
Characteristics
Medium texture and rich
in skeleton. Predominance of
clays of calcareous marl origin, originating from the
disintegration of the Alberese
and Galestro rocks and resting
on the Monte
Morello formation.
Training System
Guyot
Harvest
First week of October
Vinification
and Aging
The grapes are harvested and
dried on racks
are gently
pressed in December
and then fermented and
aged 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
Residual Sugar
85 g/l
Format