Vin Santo di Montepulciano D.O.C. 1996
Yeast inherited from the early 1900 and small oak barrels date the same period, yield this product unique.
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APPELLATION: Vin Santo di Montepulciano D.O.C.G.
PRODUCTION AREA: Loc. Pietrose Montepulciano
TYPE OF SOIL: Medium mixture of Pliocene origin
GRAPES: Trebbiano, Malvasia, Grechetto
ALTITUDE: 350/400 m asl
ASPECT: South/West Facing
TRAINIGN SYSTEM: Spurred Cordon
PRODUCTION PER HA: 4000 kg
AGEING POTENTIAL: over 30 years
Kind of grape harvest: manual selection of the best grapes the first half of October.
Fermentation and ageing: The grapes are dried about 3/4 months in boxes. Manual control and selection every week during the drying grape. Pressing with vertical press. The juice stays with the “mother”* for many years in small oak barrels capacity of 70/90 lt. Following the bottling and sale in bottle of 0,375 litres.
*Mother: is a kind of sediment dense and dark. Formed by families of enzymes and / or yeasts that have the ability to live and multiply (within an environment so rich in sugar, such as juice from Vin Santo, usually these are fatal conditions for yeast commonly used for wine) handed down generation to generation.
Bottle Size: 0,375 L