Santa Cristina (Antinori)
Antinori Santa Cristina Valdichiana Vin Santo 0.375L 2021
| Denomination | Valdichiana DOC |
|---|---|
| Size | 0,375 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 50% Malvasia, 50% Trebbiano Toscano |
| Aging | After more than four yeasts of aging, the wine was bottled. |
Description
The ancient town of Cortona rises on a high hill not far from the cities of Siena and Perugia. On one side the wide plain, on the other side the hill and its hamlet. This is the view which can be enjoyed from the new Santa Cristina cellars, constructed in 2006 to confirm and renew the tradition of the wine of the same name, first produced in the year 1946.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 2006
- Oenologist: Filippo Bezzi, Fabrizio Balzi
The care and attention always given to the vineyards and in the cellar have been the stimulus for constant innovation and to deal with native and international varietals, giving rise to a family of different products but distinguished by the same style, the result of an unbreakable bond between the vineyard, terroir, and human labor.
The products of the family Santa Cristina were born from this simple philosophy, thanks to an ongoing dialogue with the earth. Since 1946 continues this dedication, to keep still pristine quality of Santa Cristina. Read more
| Name | Antinori Santa Cristina Valdichiana Vin Santo 0.375L 2021 |
|---|---|
| Type | White dessert wine dessert wine |
| Denomination | Valdichiana DOC |
| Vintage | 2021 |
| Size | 0,375 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 50% Malvasia, 50% Trebbiano Toscano |
| Country | Italy |
| Region | Tuscany |
| Vendor | Santa Cristina (Antinori) |
| Harvest | The harvest, with the crop picked directly onto the trays to be used during the drying process, assisted in this way in preserving to the maximum extent the integrity of the grapes. |
| Wine making | After the drying process, which lasted approximately four and a half months, the grapes, with a high sugar content, were given a soft pressing and the must transferred directly into oak barrels, where it slowly fermented. The fermentation stopped when the wine reached 13 °C of alcohol, leaving much residual sugar in the wines. The fermentation was generated principally by older "mother yeasts" from the Valdichiana along with carefully chosen selected yeasts. |
| Aging | After more than four yeasts of aging, the wine was bottled. |
| Allergens | Contains sulphites |