Badia di Morrona Vin Santo del Chianti 2015
Soil: A soil rich in sand and organic material with medium calcareous content.
Vinification: The grapes hung to dry from the rafters of a well-ventilated loft until January. Once dried, the grapes are pressed and the juice left to ferment slowly in new oak barrels for aging.
Aging: three to five years in caratelli (Tuscan small 30 gallon oak barrels)
In the rest of Tuscany the typical vines for Vin Santo are Trebbiano and Malvasia. For the Vin Santo di Badia di Morrona, Colombana, a typical vine of this area, is also used. It is produced in the most traditional way, that is, by letting the grapes dry in the reeds until February because the sugar concentration increases a lot following the loss of water. The must rests in 110 l kegs for at least four years.
Bright golden yellow color with amber reflections. Captivating on the nose, intense tertiary aromas of apricot, almond and dried fruit. Dense in the mouth, sweet at the entrance with good persistence and harmony between sweetness and acidity.