Vin Santo Pietraserena

Vin Santo del Chianti
Controlled Denomination of Origin

Before the harvest, the very best of our Trebbiano and Malvasia grapes are selected in the vineyard and chosen for withering. The grapes must be virtually perfect in every respect to withstand this process, which takes place “under the roof” from September to December. The pressing then takes place approximately one week before Christmas. When the grapes have sufficiently withered, their sugar concentration is incredibly high and the must obtained is excellent: dense, syrupy and almost honey like. Fermentation takes place in very small oak and chestnut casks, which are kept under the roof. The casks have been sealed with wax or cement . Maturation takes place over a period of 3-4 years. From the freezing winter nights to the heat of summer and forever present breezes, the seasons rotate to create this nectar which well deserves to be called “Santo”, that is “Holy”.

Tenuta Pietraserena
 (San Gimignano)

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Classification:
DOC Vin Santo del Chianti
Grapes:
Trebbiano toscano (70%), Malvasia lunga o del Chianti (30%)
Production area:
San Gimignano (SI), Italia
Farming system:
Spurred cordon and Guyot
Vineyard age:
20 - 30 years
Soil type:
clayey - tuffaceous, rich in organogenic sediments ("niches"), limestone
Yield:
1,8 - 2,0 kg per stump
Harvest time:
Manually in boxes of about 6 - 7 kg of grapes. Third week of September

Vinification

The grapes are harvested in the third week of September when they are still healthy and have a good acidity after a couple of weeks of over-ripening on the plant with the help of an ancient and modern technique at the same time: the cutting of the shoot. The most beautiful, intact, and golden bunches of grapes (commonly called "scelti" in the Chianti tradition) are picked and laid down with extreme care in the boxes, sometimes together with a small portion of the woody shoot (known as "prenzolo"), which is useful for handling and laying on the mats or for hanging the bunches on the wires of the fruit loft. In the days leading up to Christmas, as tradition dictates, the dried and concentrated grapes are removed from the fruit cellar, making a rigorous selection and cleaning from rot, then pressed without destemming (in jargon "gramolatura") and immediately loaded into the vertical press ("strettoio"), where it undergoes long and patient phases of pressing alternating with the opening of the cage and manual crumbling of the "cake" of skins. The pressing of Vin Santo traditionally lasts several days, after which the must, at its maximum concentration and full of sugars, which has remained cold in the meantime and has undergone small decantation, is placed in small wooden barrels of 100 - 110 liters (caratelli) made of oak and chestnut, where it meets our ancient "mother" yeast and will proceed in a perpetual alternation between periods of fermentation and rest for more than 4 years.

Refinement

in the traditional wine-making technique there is no distinction between vinification and aging, as the two phases are intimately connected and never completely separated. Most of the fermentation activity must take place during the first 6 months of the long production cycle of Vin Santo, but it is equally true and proven that other periods of yeast awakening occur, obeying to the rhythms of nature and to the alternation of seasons, during which the product finishes its fermentation process and matures through time, ensuring the extraordinary organoleptic characteristics that make it unique and inimitable. In the spring-summer of the fifth year following the harvest, racking takes place, an operation by which the Vin Santo, by now stable and usually clear, is separated from the "mother", extracted from the kegs, and promptly bottled. In the bottle, it stays for at least another 6-7 months to complete its complex qualitative journey.

Tasting notes

Color: intense golden color, luminous with amber and copper reflections.
Bouquet: the typical character of ripe medlar, hay, sweet vanilla, apricots, and dried figs.
Taste: Pronounced and varied in the mouth with a long, full, soft, and silky flavor, very fresh and lively, balanced thanks to the good equilibrium between sugars and natural acidity (fixed and volatile), without excesses in respect of the Chianti tradition.

Recommendation

Ideal to accompany the rich dry pastries of the regional tradition (panforti, pan de' santi, cavallucci), all to be discovered in combination with hard and very mature cheeses, such as some pecorino cheeses from Pienza, also very suitable for the end of the meal and as a brooding wine.

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