Vin Santo della Valdichiana DOC

An intense yellow in color, the wine shows aromas of pastry, raisins, and candied fruit from the Malvasia and notes of hazelnuts and walnuts from the Trebbiano. The palate express flavors of honey and nuts, and is full-bodied, supple, and long in persistence.

Alcohol by volume: 17% vol.




The 2011 vintage was characterized by an early start to all three initial phases of vine growth: bud burst, flowering, and bud set. Up until mid-July the weather was cool and breezy, but from the month of August to October, instead, the weather was quite warm and free of rainfall, characteristics which led to an early picking of the grapes.

The harvest of the grapes to be dried for use in the wine began during the first ten days of September both for the Trebbiano Toscana and for the Malvasia crop.



The vintage was characterized by an early start to all three initial phases of vine growth: bud burst, flowering, and bud set


Started during the first ten days of September



The wine was bottled in mid-December



The grapes were carefully monitored and picked an at optimal ripeness level. The harvest began during the first ten days of September and continued through the entire month. The picking took place directly into the low open packing cases which were also used for the drying of the grapes, thereby maintaining the integrity and wholeness of the bunches and avoiding their transfer onto the reed mats traditionally used in the past. After the drying phase, which lasted approximately five months, the grapes, very rich in sugar, were given a soft pressing, and the must which was obtained went directly into the small oak barrels where it was to ferment. The fermentation stopped when it reached 17° alcohol, leaving as well an important amount of residual sugar in the wine, and was carried out using both old “mother” yeasts from the Chiana river valley and selected yeasts precisely chosen for their ability to ferment sugar-rich musts. The wine was bottled in mid-December, 2016.



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.