Altitude of vineyards:450 m (above sea level)

Surface of production: 10 hectares

Vines per hectare: 3300

Type of soil: rocks and sands of Galestro and Alberese

Aspect of vineyard: west

Grape percentage: Sangiovese 95%; Canaiolo 5%

Vinification and ageing: the vintage for Vinsanto is hand-made separately and with a particular care in order to select the best and healthiest grapes. The grapes are laid on straw mats in dry and airy rooms for a two month period in order to make them dry free from any mould aggressions.

After this period, the dried grapes are pressed with a gentle press.
The must obtained is poured in little barrels (maximum of 100 lt.) usually called "caratelli" for fermentation, placed in mansard rooms where the fermentation is alternated (because of the exposure to varying temperatures - hot in the summer, cool in the winter).

This particular process makes it possible for the fermentation to last as long as three years. In that way, the final product is endowed with a particular bouquet that distinguishes it from the more commercial liqueur Vinsanto.

Visual analysis: orange red-coloured, with caramel hues.

Olfactory analysis: intense, the alcoholic tones, even if strong, do not cover the rich bouquet in which we can recognise notes of prune, caramel and cocktail cherries.

Gustatory analysis: dense, oily, after the explicitly sweet of the first impact it lets the true identity emerge with notes of cocktail fruits and plum jam . Extraordinary aftertaste.

Serving suggestions: small quantities but in large, wide glasses

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Pairing suggestions: it should be sipped on its own.