Vin Santo Di Montepulciano 0.375L 2010

Description

Sweet white passito, Vin Santo di Montepulciano DOC, 12.5% ABV, produced by Avignonesi. Blend: Grechetto, Malvasia, Trebbiano Toscano. 0.375 l bottle, 2010 vintage. A Vin Santo that embodies Tuscan tradition, produced with dried grapes and aged for years in small oak barrels. A few kilometers from Montepulciano, near Valiano, among the hills of Chiuso della Valdichiana, lies the 19th-century Le Capezzine farm. After harvesting, the bunches are taken to the drying room to be spread in a single, loose layer over reed mats arranged on various levels and supported by wooden frames. The drying process lasts six months. The aroma alternates a remarkable richness of sensations, ranging from raisins to candied fruit, from tobacco to mineral notes. Amber in color. On the palate, it is dense and balanced, with acidity that balances the residual sugars and provides a long, elegant finish. Perfect with biscotti and blue cheeses.

Details

Perfume

The nose alternates a remarkable richness of sensations ranging from sultanas to candied fruit, from tobacco to mineral hints

Color

Amber

Taste

On the palate it is dense, balanced, with acidity that balances the residual sugars and gives a long, elegant finish.

Serve at:

12 - 14 °C.

Longevity:

15 - 25 years

Producer

Producer

Avignonesi

From this winery

• Start up year: 1974
• Oenologist: Matteo Giustiniani
• Bottles produced: 600.000
• Hectares: 170

Working every day to become a good ancestor, nourishing the land and people, creating a better world for those to come, is the Avignonesi Group’s vision.

The company’s mission is to assume leadership in the context of the "good wine industry". An ecosystem built on organic and biodynamic agriculture, sustainable distribution systems and consumer education. We work transparently and by innovating, driven by a very long-term view. The development of Avignonesi, founded on the production of wine, also extends to our Hospitality. Read more

Tuscany

Technical Sheet

Name	Avignonesi Vin Santo Di Montepulciano 0.375L 2010
Type	White dessert wine dessert wine
Denomination	Vin Santo di Montepulciano DOC
Vintage	2010
Size	0,375 l
Alcohol content	12.5% by volume
Grape varieties	Grechetto, Malvasia, Trebbiano Toscano
Country	Italy
Region	Tuscany
Vendor	Avignonesi
Story	You cannot make great wines if you do not start with great grapes. Producing little per vine and little per hectare, in well-built, well-exposed, well-ventilated and well-cultivated vineyards, is a sacrosanct rule. It applies to all wines and especially to Vin Santo. Varietal aromas are not detectable in the finished Vin Santo. It is therefore difficult to make a classification of the most suitable varieties. In general, it can be said that preference should be given to varieties that produce grapes suitable for drying, i.e. well ripe, with resistant skins and sparse bunches. We mainly use two white grape varieties: Malvasia Toscana and a Greco, which we colourfully call 'Flea in the Ass', because of an obvious black dot it has on the underside of the berry. Our experience teaches us that, even in a well-cultivated vineyard, the percentage of grapes suitable for the production of Vin Santo rarely exceeds twenty per cent.
Origin	A few kilometres from Montepulciano, near Valiano, among the hills of the Valdichiana Chiuso, stands the 19th-century Le Capezzine farm. Rigorously restored, it constitutes the heart of the farm and houses large vinification cellars, maturation cellars, vinsantaia, oil mill, storage rooms, warehouses and offices. The main building is used as guest quarters. The farm comprises 19 hectares, 7 of which are vineyards (Prugnolo Gentile) divided as follows: 6 are alberello vines and 1 is dedicated to experimenting with planting densities from 2000 to 8500 vines per hectare with six different rootstocks; lastly, 4 ares are dedicated to the experimental breeding of native vines of Montepulciano and the surrounding area.
Production technique	After harvesting, the bunches of grapes are taken to the appassitoio (drying room) to be spread out in a single layer and not too thickly over canes arranged on various levels and supported by wooden frames. The drying process lasts six months, during which the grapes are never touched for any reason. The only variation to the ancient techniques, certainly an improvement, is at the time of pressing, with the use of pneumatic presses, which have replaced the old screw presses. The quantity of must obtained never exceeds fifteen per cent of the fresh grapes and contains a very high percentage of sugar (55 to 60 per cent).
Wine making	After about two months, at the end of natural decantation, the must is put into caratelli, small barrels generally made of oak of about 50 litres. The caratelli are not non-returnable, like barriques. They last as long as they show no perfume defects and as long as they can hold. These are only filled to nine-tenths of their volume, with two litres of mother and forty-three litres of must. The madre is a kind of dark, dense sediment that is found, well separated from the Vin Santo, at the bottom of the casks, and that contains families of ferments specialised in living and multiplying in such a sugar-rich medium.
Aging	Maturation: in kegs for 10 years. Bottle ageing: 6 months.
Allergens	Contains sulphites