VIN SANTO del Chianti Classico

Following our tradition, we hang up to dry the Malvasia and Trebbiano grapes immediately after the picking. In a large and well aired room we allow these grape bunches to gradually lose their water  during approximately 4 months in order to concentrate the sugar content. Following a soft pressing the musts are fermented and later aged in very small barrels (kegs)  for a minimum of 5 years.

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Vinsanto 1999
Vinsanto 1998
Vinsanto 1997