Gaiole in Chianti (Siena).
150m above sea level.
POSITION OF LAND:
Mainly Trebbiano and Malvasia.
Galestro (limy clay soil).
hand-picking with selection in the fourth week of September. The grapes are left to dry until the second week of January.
traditional oxidative method in barriques that are not completely filled.
Manual, in 225-litre. barriques for 6 months.
Minimum 3 months.
>Serve as an aperitif at 6-8°C or at 14-16°C.
SERVING WITH FOOD:
With all types of dessert, especially sweet dry biscuits.
Honey golden yellow with warm amber tones.
Warm, subtle aromas of dried and candied fruit and dried flowers.
Well-structured, warm and heady, pleasantly harmonious with good balance of sweetness and acidity, typical of Vinsanto.
Montiverdi's Vinsanto, produced in the heart of Chianti Classico, is one of the best versions of this jewel in the crown of traditional Tuscan winemaking. Sophisticated techniques are used to bring out the best in this wine: the white grapes are dried at length on rush mats in well-aired rooms, and then pressed; the resulting must is placed in small, sealed oak barrels called "caratelli" and aged for 4 years. During this period the wine undergoes a series of biological processes to become the wonderful Montiverdi Vinsanto.