Vinsanto Valdichiana Toscana DOC: A Tuscan Elixir of Distinction


Vinsanto Valdichiana Toscana DOC: A Tuscan Elixir of Distinction – Bottle 375 ml

– Varietal: 60% Trebbiano (uni-blanc), 40% Malvasia
– Winemaking: Crafted through traditional methods, Trebbiano and Malvasia grapes are dried in a well-ventilated space for 3/4 months, developing botrytis. The wine matures for 4 to 6 years in small, esteemed wooden barrels (Caratelli).
– Description: Exhibiting an amber honey hue, this sweet Tuscan wine offers a warm, intense, and enduring aroma, featuring notes of dry figs and almonds. Its velvety and persistent flavor leaves a delightful impression, reminiscent of candied fruits.

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Vinsanto Doc Valdichiana Toscana

Premiato Vinsanto Doc Valdichiana Toscana

VINSANTO Doc valdichiana Toscana
Appellation: Vinsanto Valdichiana Toscana Doc – Varietal: 60% Trebbiano (uni-blanc) 40% Malvasia
Winemaking: We still produce this traditional sweet wine of Tuscany following ancient processes from a blend of varieties: Trebbiano and Malvasia are dried in the roof of a building with the windows open, where there form some botrytis remain for 3/4 months, aged for 4 to 6 years old small and valued wooden barrels (Caratelli).
Description: Amber honey in colour, it has a warm, intense and persistent scent with notes of dry figs and almond; its flavour is velvety and persistent with a reminder of candy fruits.

Vinsanto and Santa Vittoria: The Art of Noble Rot and Botrytis

In the world of winemaking, Botrytis cinerea, affectionately known as “noble rot,” plays a pivotal role, transforming ripe grapes into golden, sweet elixirs. Unlike the detrimental rot that affects strawberries, this mold becomes noble through a delicate dance of moisture, sunlight, and temperature.

As autumn begins, ripe grapes remain on the vine, creating an environment where misty mornings provide the necessary moisture for the fungus to thrive. Botrytis pierces the grape’s skin, feasting on its juice, only to be halted by subsequent dry, sunny conditions. This cycle repeats, allowing sugars, flavors, and acids to concentrate in the grape while the fungus consumes water.

The Santa Vittoria Botrytis room, known as “Vinsantaia,” emulates this natural process under a roof, following Tuscan tradition. Over 90 days, carefully managing windows and doors creates the ideal balance of moisture, dryness, and temperature. Once analysis confirms the grapes are ready, with the right amount of “Noble rot” Botrytis, the pressing, fermentation, and maturation process begins.

For Vinsanto, the journey continues in ancient barrels, some exceeding a century in age, nestled under the changing temperatures of 0°C in winter to 35°C in summer. Each barrel, or “caratello,” houses a mix of yeast and bacterium known as “The Mother,” crucial for the fermentation process. This meticulous process spans at least four years, culminating in the creation of Santa Vittoria Vinsanto Doc—an exquisite testament to the mastery of noble rot and the artistry of Santa Vittoria’s winemaking tradition.

Additional information

Weight 1,00 kg