Vinsanto-ok
toscana

Vin Santo della Valdichiana DOC

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.

16°
Alcohol by volume: 16% vol.

Climate

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.

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il-meteo

Climate
The vintage was characterized by a  lengthy dry spell which began during the winter and lasted through the entire summer
2012

Uva

Harvest
Started during the first ten days of September

2012

Calice

Winemaking
The wine was bottled in late January
2018

Winemaking

2012

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.

Vinsano

History

The first vintage of Santa Cristina was produced by Marquis Niccolò Antinori in 1946. Over time, the name Santa Cristina became a reference point for connoisseurs, and not just for them, thanks to a constant commitment to quality. The care and attention given to the vineyard and the cellar were a stimulus to constant innovation and to measuring the work with both native Italian and international grape varieties. And this led to the creation of a family of wines, different from one another but all distinguished by the same style, fruit of the indissoluble link between vineyard, terroir, and the hand of man. The classic Santa Cristina has now been joined by Santa Cristina Bianco, Santa Cristina Rosato, and Santa Cristina Le Maestrelle in addition to Campogrande and Cipresseto which, together with Donato, the extra-virgin olive oil, and the Santa Cristina grappa, represent a further step in a long viticultural tradition.