Vinsanto del Chianti Classico DOC 2015
Castello di Volpaia
€33,60
€0,00
Item available
Year: 2014
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.
Tasting
color:sparkling amber.
perfume:notes of dried figs, caramel and apricot jam.
taste:warm and enveloping with an almond finish.
Like the best passito wines, the Vinsanto di Volpaia mantains its balance for weeks after the bottle is opened.
Orientation of the vineyard
Orientation: Southeast
Altitude
Altitude: 2,050-2,106 FASL
Size of the vines
Area: n/d
Density: n/d
Density: n/d
Vines and occupied area
Trebbiano and Malvasia
Type of attachment of the vine
Vineyard's attaching: Guyot
Soil type by vine
Ground: Sandstone
History of wine
The wine of the Mass.
There are many theories around the origin of the name of this wine but most likely the name comes from the use of this wine during the Mass. In February the dried grapes of Trebbiano and Malvasia are softly pressed. The must is then slowly fermented with indigenous yeats for 5 years to produce Volpaia's Vinsanto. The drying of the grapes and the wine aging happen in the Vinsantaia, an attic, where the extreme temperature excurtions help the slow evolution of the Vinsanto.
Like the best passito wines, the Vinsanto di Volpaia mantains its balance for weeks after the bottle is opened.
Orientation of the vineyard
Orientation: Southeast
Altitude
Altitude: 2,050-2,106 FASL
Size of the vines
Area: n/d
Density: n/d
Density: n/d
Vines and occupied area
Trebbiano and Malvasia
Type of attachment of the vine
Vineyard's attaching: Guyot
Soil type by vine
Ground: Sandstone
History of wine
The wine of the Mass.
There are many theories around the origin of the name of this wine but most likely the name comes from the use of this wine during the Mass. In February the dried grapes of Trebbiano and Malvasia are softly pressed. The must is then slowly fermented with indigenous yeats for 5 years to produce Volpaia's Vinsanto. The drying of the grapes and the wine aging happen in the Vinsantaia, an attic, where the extreme temperature excurtions help the slow evolution of the Vinsanto.
