Vinsanto Valdichiana DOC 2012
From the climatic point of view, the 2012 vintage was characterized by a lengthy dry spell which began during the winter and lasted through the entire summer, with the exception of the month of April and the early days of May when the rain which fell guaranteed a regular budding of the vines. The summer was marked, in addition to the lack of rainfall, by tendentially hot temperatures which led to a drop in production but, as compensation, assured high quality. This unusual climate assured healthy grapes, in pristine conditions. The crop was hand-picked and carefully selected during the picking, but only after full ripeness was attained. The harvest began during the first ten days of September for the Trebbiano Toscana and Malvasia grapes and lasted the entire month.
FERMENTATION AND AGING
The grapes were picked directly into low, slatted packing cases for the drying process, thereby fully protecting the integrity of the bunches and avoiding the traditional transferring of the fruit onto reed drying mats. After the drying, which lasted approximately four months, the sugar-rich grapes were given a soft pressing, and the must which was obtained went directly into oak barrels for the fermentation. The fermentation stopped spontaneously when the alcohol level reached 16-17°, leaving a natural sugar residual. The fermentation was carried out using, principally, old Valdichiana madri, gelatinous and yeast-rich residues of previous fermentations and, in addition, precisely selected yeasts. The wine was bottled in late January of 2018 after an aging period of more than four years.
The first vintage of Santa Cristina was in 1946 and was produced by Marquis Niccolò Antinori. Over time, Santa Cristina has become a reference point of quality for connoisseurs, and not merely for them. The care and attention always dedicated to the work in the vineyard, and to the cellar work as well, have given impulse to continuous experimentation and a constant confrontation with both native and international grape varieties. This has created an entire family of wines, different but characterized by the same style, one which is the fruit of the indissoluble link between the vineyard, the terroir, and the work of man The classic Santa Cristina has accordingly been joined by Santa Cristina Bianco, Santa Cristina Rosato, and Santa Cristina Le Maestrelle in addition to Campogrande and Cipresseto. Together with the Santa Cristina extra-virgin olive oil, Donato, and the Grappa Santa Cristina, they represent yet another step forward in a long viticultural tradition.
The 2012 Vin Santo Valdichiana shows an intense amber-tinged yellow color. The nose is dominated by the traditional sensations of dry pastry along with notes of raisins and candied fruit, characteristics of Malvasia as a variety, and of hazelnuts, the classic aromas of Trebbiano Toscano. The flavors are full-bodied, supple, and aromatic on a finish and aftertaste which recall chestnut flour and almond biscuits.