Vin Santo Pazienza, 2013 Del Chiante by Colli Florentini
Grapes: Typical composition: Trebbiano and Malvasia (traditional grapes for Vin Santo del Chianti).
Vineyards: Hand-harvested, selected bunches left to dry (appassimento) on racks or mats in a ventilated loft (vinsantaia) for weeks–months to concentrate sugars and flavours — standard practice in Chianti Vin Santo production.
Soil: Colli Fiorentini hill sites (clay/stone soils) contributing a mineral underpinning.
Vinification: After drying, grapes are gently pressed; must ferments slowly and the wine is aged oxidatively in small oak casks (“caratelli”) for several years (commonly 3–5+ years in the DOC practice). Slow oxidative maturation produces the classic Vin Santo tertiary profile.
Colour: Deep golden-amber to copper — a rich, luminous amber typical of long-aged Vin Santo from a 2013 vintage (oxidative ageing deepens hue).
Aroma: Primary & concentrated dried-fruit notes: dried apricot, raisin, fig, candied orange peel.
Oxidative notes: Honey, caramel/toffee, toasted almond or hazelnut, warm spice (cinnamon, nutmeg), sometimes gentle tobacco/leather with extended age. Expect complex, layered aromatics with both sweet and savory/oxidative components.
Taste / Palate: Lusciously sweet but balanced by refreshing acidity — viscous texture yet elegant (not cloying). Flavours of dried stone fruit (apricot), honey, caramel, toasted nuts, and a long, warm finish showing spice and gentle oxidative complexity.
Grapes: Typical composition: Trebbiano and Malvasia (traditional grapes for Vin Santo del Chianti).
Vineyards: Hand-harvested, selected bunches left to dry (appassimento) on racks or mats in a ventilated loft (vinsantaia) for weeks–months to concentrate sugars and flavours — standard practice in Chianti Vin Santo production.
Soil: Colli Fiorentini hill sites (clay/stone soils) contributing a mineral underpinning.
Vinification: After drying, grapes are gently pressed; must ferments slowly and the wine is aged oxidatively in small oak casks (“caratelli”) for several years (commonly 3–5+ years in the DOC practice). Slow oxidative maturation produces the classic Vin Santo tertiary profile.
Colour: Deep golden-amber to copper — a rich, luminous amber typical of long-aged Vin Santo from a 2013 vintage (oxidative ageing deepens hue).
Aroma: Primary & concentrated dried-fruit notes: dried apricot, raisin, fig, candied orange peel.
Oxidative notes: Honey, caramel/toffee, toasted almond or hazelnut, warm spice (cinnamon, nutmeg), sometimes gentle tobacco/leather with extended age. Expect complex, layered aromatics with both sweet and savory/oxidative components.
Taste / Palate: Lusciously sweet but balanced by refreshing acidity — viscous texture yet elegant (not cloying). Flavours of dried stone fruit (apricot), honey, caramel, toasted nuts, and a long, warm finish showing spice and gentle oxidative complexity.
Vin Santo Pazienza, 2013 Del Chiante by Colli Florentini
Grapes: Typical composition: Trebbiano and Malvasia (traditional grapes for Vin Santo del Chianti).
Vineyards: Hand-harvested, selected bunches left to dry (appassimento) on racks or mats in a ventilated loft (vinsantaia) for weeks–months to concentrate sugars and flavours — standard practice in Chianti Vin Santo production.
Soil: Colli Fiorentini hill sites (clay/stone soils) contributing a mineral underpinning.
Vinification: After drying, grapes are gently pressed; must ferments slowly and the wine is aged oxidatively in small oak casks (“caratelli”) for several years (commonly 3–5+ years in the DOC practice). Slow oxidative maturation produces the classic Vin Santo tertiary profile.
Colour: Deep golden-amber to copper — a rich, luminous amber typical of long-aged Vin Santo from a 2013 vintage (oxidative ageing deepens hue).
Aroma: Primary & concentrated dried-fruit notes: dried apricot, raisin, fig, candied orange peel.
Oxidative notes: Honey, caramel/toffee, toasted almond or hazelnut, warm spice (cinnamon, nutmeg), sometimes gentle tobacco/leather with extended age. Expect complex, layered aromatics with both sweet and savory/oxidative components.
Taste / Palate: Lusciously sweet but balanced by refreshing acidity — viscous texture yet elegant (not cloying). Flavours of dried stone fruit (apricot), honey, caramel, toasted nuts, and a long, warm finish showing spice and gentle oxidative complexity.
Grapes: Typical composition: Trebbiano and Malvasia (traditional grapes for Vin Santo del Chianti).
Vineyards: Hand-harvested, selected bunches left to dry (appassimento) on racks or mats in a ventilated loft (vinsantaia) for weeks–months to concentrate sugars and flavours — standard practice in Chianti Vin Santo production.
Soil: Colli Fiorentini hill sites (clay/stone soils) contributing a mineral underpinning.
Vinification: After drying, grapes are gently pressed; must ferments slowly and the wine is aged oxidatively in small oak casks (“caratelli”) for several years (commonly 3–5+ years in the DOC practice). Slow oxidative maturation produces the classic Vin Santo tertiary profile.
Colour: Deep golden-amber to copper — a rich, luminous amber typical of long-aged Vin Santo from a 2013 vintage (oxidative ageing deepens hue).
Aroma: Primary & concentrated dried-fruit notes: dried apricot, raisin, fig, candied orange peel.
Oxidative notes: Honey, caramel/toffee, toasted almond or hazelnut, warm spice (cinnamon, nutmeg), sometimes gentle tobacco/leather with extended age. Expect complex, layered aromatics with both sweet and savory/oxidative components.
Taste / Palate: Lusciously sweet but balanced by refreshing acidity — viscous texture yet elegant (not cloying). Flavours of dried stone fruit (apricot), honey, caramel, toasted nuts, and a long, warm finish showing spice and gentle oxidative complexity.