Farm location: Northeast of Siena in the municipality of Gaiole in Chianti, the historical location for the production of Chianti Classico wine.
Farming method(s): Single Guyot and Unilateral Cordon.
Production per hectare of vines: 7500 kg./hectare at maximum
Median age of Vinsanto vines 40 years.
Altitude and exposure: 400 metri above sea level, facing East-Southwest.
Soil: Clay marl with elevated presence of galestro (shist) and albariza skeleton.
Vines per hectare: 4.000 older plants for Vinsanto
Harvest: first two weeks of September, in accordance with microclimactic conditions and the ripeness of the grapes.
Vines: Malvasia del Chianti 55-65%, Trebbiano Toscano 35-45%.
Wine-making: after grapes have withered for some time, in the month of December squeezing is done, and the must is placed into small, characteristic “caratelli” (kegs).
Maturation: a minimum of five years, of which 12 months are in big glass containers, followed by 6 months of refinement in bottles before releasing on the market.
Organoleptic characteristics: yellow goldish colour. Aromas of honey, almonds, nuts, with a persistent finishing and a good balance between sugar and alchool.
Best served at temperature of: 14 – 16 °C to exalt the aromas
Best served with “cantucci” and dried pastry, but expecially recommended with blue cheese. Also perfect as dessert at the end of the meal.