Vin Santo

Felsina enjoys a long tradition of making Vin Santo, focusing on quality and a signature style. Grapes first dry on mats and are placed in traditional caratelli (small barrels especially for Vin Santo) with the “mother” yeast, left from previous vintages. The barrels are located in a Vinsantaia in the attic or loft of the cellars, which subject them to the various temperature changes of the four seasons, with fermentation starting and slowing with each change.

Felsina not only uses Trebbiano and Malvasia grapes, it also uses some Sangiovese for a faceted and unique dessert wine. After seven years, the Vin Santo is bottled and aged for a minimum of six months in bottle.

This version features structure, acidity, and balance between the various components as well as an endless finish.


Wine exported to

Bermuda, Canada, Australia

Grape Varieties:

Malvasia, Trebbiano and Sangiovese

Fermentation container:

Caratelli

Type of yeast:

Mother Yeast

Fining agent:

Plant protein

Aging containers:

Caratelli

Container size:

100 L

Container age:

Used

Bottling period:

September

Aging before bottling:

8 years

Aging in bottle:

6 months

Closure:

Natural Cork

Organic:

Yes

Vineyard location:

Chianti Classico, Castelnuovo Berardenga, Tuscany

Soil composition:

Rock, clay and sandstone

Vine training:

Guyot

Vine density:

5,400 plants per hectare

Exposure:

Southwestern

Years planted:

1999

Age of vines:

20 years

Total yearly production (in bottles):

10,000

Tasting notes:

Golden color with coppery reflections; bouquet of peaches, apricot, ripe pineapple and tropical fruit in general. Round, soft and pleasing fruit, well integrated wood and decided elegance, long, consistent finish.

Serving temperature:

Best served at 6-8 °C (42.-46.4 °F).

Food pairings:

Pairs well with dessert, cakes, foie gras and blue cheese.

Aging potential:

30 years

Alcohol:

14%

Winemaker:

Franco Bernabei