描述
Sweet Passito from Tuscany, 13.5% ABV, produced by Santa Cristina (Antinori). Blend: 50% Malvasia, 50% Trebbiano Toscano. 0.375 L bottle, 2021 vintage. A Vin Santo that tells the story of the Antinori family and their passion for Tuscany. Harvesting took place directly on the drying plateaus, ensuring optimal preservation of the bunches. After the drying process, which lasted approximately four and a half months, the grapes with a high sugar content were gently pressed. The resulting free-run wine was transferred directly to oak barrels where alcoholic fermentation took place. Fermentation stopped spontaneously when the wine reached 13°C alcohol, leaving a natural residual sugar content. The aroma is characterized by traditional pastry notes, with notes of raisins, apricots, and candied fruit—characteristic of Malvasia—and hazelnuts, typical of Trebbiano Toscano. It displays a deep amber yellow in the glass. On the palate, it is full-bodied and smooth, with an aromatic finish reminiscent of the dried fruit perceived on the nose.
详情
香水
颜色
味道
服务于:
10 - 12 °C.
长寿:
10 - 15 years
醒酒时间:
1 hour
搭配
- 创办年份: 2006
- 酿酒师: 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. 阅读更多
| 名称 | Santa Cristina Valdichiana Vin Santo 0.375L 2021 |
|---|---|
| 类型 | White dessert wine dessert wine |
| 葡萄酒名称 | Valdichiana DOC |
| 年份 | 2021 |
| 容量 | 0,375 l |
| 酒精度 | 13.5% 按体积 |
| 葡萄品种 | 50% Malvasia, 50% Trebbiano Toscano |
| 国家 | Italy |
| 产地 | Tuscany |
| 供应商 | Santa Cristina (Antinori) |
| 收获 | Harvesting, which took place directly in the drying trays, made it possible to optimally preserve the integrity of the bunches. |
| 酿酒工艺 | After the drying process, which lasted around four and a half months, the grapes with a high sugar content were soft-pressed. The flower wine thus obtained was transferred directly into oak barrels where alcoholic fermentation took place. This stopped spontaneously when the wine reached an alcohol content of 13 °C, leaving a natural residual sugar. Fermentation took place using mainly old Valdichiana mothers and partly specially selected yeasts. |
| 陈酿 | After an ageing period of more than four years, the wine was bottled. |

