Questo vino
Grapes
Produced predominantly from Trebbiano and Malvasia white grapes.
Vinification
The bunches are dried for at least two months in well-ventilated rooms known as vinsantaie. Drying concentrates the sugars until the grapes reach a potential alcoholic strength of at least 15 degrees. Pressing yields approximately 50–55% must. Fermentation is initiated by adding madre drawn from old caratelli and takes place in small 50–200 L casks without control or external intervention.
Ageing
The wine remains in the small casks for at least three years while alcoholic fermentation runs its course. Individual caratelli can develop substantial differences in alcohol, residual sugar, volatile acidity and bouquet; each is tasted before the wine is drawn off, and defective lots are rejected.
Technical data
Alcohol: 15–18% vol. Residual sugar: 6%. Presented in a 500 ml high-shouldered Bordeaux bottle and packed in cases of six.
Tasting profile
Deep golden yellow with amber tones. The bouquet is intense, penetrating, ethereal and lightly spicy, with almond and hazelnut nuances. The palate is dry and sustained without becoming sharp, balancing sweetness and acidity with a light tannic presence. The aromatic finish is broad, elegant and persistent.
Serving and pairing
Serve cool but not ice-cold at 10–12 °C. Pair with biscuits, dry pastries and cakes. Almond cantuccini are the characteristic match and may be dipped into the wine to soften them and intensify their flavour.
