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Vin Santo di Montepulciano

Vin Santo di Montepulciano

Denominazione di Origine Controllata

The “mother sediment” of protein-rich yeast cells has been passed down with the same technique for almost a century and is essential to the fermentation and long ageing of Vin Santo. The mother is a veritable winemaking heritage that guarantees the quality of an authentic product; it is also a cultural heritage that safeguards an ancient technique that has been handed down, virtually unchanged, through the years.

Vin Santo di Montepulciano

Grape varieties and vineyards

70% Malvasia, 30% Trebbiano.

Area

Tradition, experience and artisan care are the main ingredients for our Vin Santo di Montepulciano, produced in unquestionably the most suitable production area for this DOC wine.

Winemaking

The grapes are laid out on racks to dry for about 4 months. After pressing, the must ferments in 100-litre casks sealed with sealing wax, where it remains for 7 years.

Tasting notes

Colour: Intense, amber colour.
Aroma: incredibly intense and complex, with full fruity notes of fig, apricot, plum and nuts.
Flavour: caressing and appealing, with a long and velvety finish.

Serving suggestion

It is traditionally drunk with Tuscan Cantucci biscuits and desserts in general. Also excellent with cheese.