Vin Santo Chianti Classico D.O.C.

The Wine

The result of a double harvest, first in the vineyard and then in the vinsantaia, Vin Santo Chianti Classico DOC of Tenuta di Nozzole is a raisin wine that surprises for its oenological rarity. After harvesting, the Trebbiano and Malvasia grapes are hung in the vinsantaia, where they dry, concentrating the sugars, reducing the yield in wine. Subsequently, the vinification and aging steps take place in small oak barrels for at least 24 months. The result is a raisin wine characterised by astonishing aromas.

Tasting: The 2018 vintage reveals notes of raisins and saffron enhanced by hints of dehydrated apricot, honey, dried fruit, chamomile, vanilla and spices as tertiary aromas. A sweet and balanced mouthfeel and a full, complex and persistent flavour with a refined balance between a sensation of acidity and sweetness.
Pairing: it goes well with biscuits especially with Tuscan Cantucci; it results very tasty and original with strong- flavoured or aged cheeses. Villa di Nozzole suggest to pair it with Catalan cream with a adding a reduction of bladder cherry and vanilla
First vintage: 1996
Shelf life: from 10 to 20 years

The Field

Production area: wine made from grapes grown on the vineyards of Tenuta di Nozzole in the municipality of Greve in Chianti
Altitude: from 300 MSL up

The Grapes

Grape varieties: Prevalence of Trebbiano and Malvasia grapes
Planting pattern: 2,800 plants per hectare
Production per hectare: about 7 tons of grapes
Grape yield: about 30%

In the winery

Harvest and drying: after a dry August, characterised by only 9 mm of rain and followed by a spring- summer period with excellent ripening conditions, the perfectly healthy grapes were harvested in the first ten days of September and placed to dry hanging in the historic vinsantaia of Villa di Nozzole Vinification: when the desired degree of drying is reached (December-January) the grapes are “Harvested” again and then vinified by soft pressing and a very slow winter fermentation in oak barrels
Aging: 7 years in barriques during which periodic rackings are carried out in order to achieve a natural clarity
Refinement: in the bottle for at least 3 months without clarification and filtration operations.

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