Trebbiano, Malvasia Bianca del Chianti

TASTING NOTES Scintillating amber. It is a full, balanced wine with intense, of
cane sugar, apricot jam and sultan grapes. Warm and luscious with
almond finish.

HISTORY Since the Middle Ages, Vin Santo (“holy wine”) has been an
important part of Tuscan wine history. There are many theories
about the origin of its name. A legend from Siena tells of a friar
who in 1348 cured the sick with the wine normally used by the
brothers to celebrate mass. Word spread that this was a miraculous
wine, leading to the name “santo” – although another less
picturesque explanation cannot be ruled out, which is simply the
association of this wine with its customary use during the mass.
The recognition of the DOC Vin Santo del Chianti in August 1997
marked an important stage in the quality evaluation of this highly
traditional Tuscan wine.
VINIFICATION Vin Santo is still produced using the same labor-intensive process
that was used hundreds of years ago. Towards the end of the
growing season, before Volpaia harvested its white grapes, the
winery picked the best bunches of Trebbiano and Malvasia to go
into the Vinsanto. The grapes were taken to the winery’s
Vinsantaia (left), a special attic where the bunches were hung
from chains tied to the rafters and dried. The grapes are never
touched during the maturation process. The windows were kept
open in the Vinsantaia for the next few months, ensuring that the
air in the large room was constantly being circulated. On February
10, once the grapes’ sugar levels were high enough, they were
pressed and the juice put through a natural process of clarification.
The highly-concentrated must was then fermented in small
caratelli oak barrels already containing madre (“mother”) – a
remnant of the thick residue left over from Vinsanto that had
already been bottled – for five years

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