Rocca di Montegrossi
Vin Santo
Vin Santo Del Chianti Classico
Rocca di Montegrossi’s Vin Santo del Chianti Classico is produced from Malvasia Bianca del Chianti. The choice of this grape variety is motivated by its richness in aromatic components, the thickness of its skin, and its propensity for oxidation, making it particularly suitable to produce this type of wine. The estate pioneered a unique drying system to create their famed Vin Santo.
Vineyard
Geologically, the territory of Monti in Chianti is mainly composed of limestone and marlstone that are rich in calcium (Marna Calcarea) and contain a certain amount of clays. Harvest is manual and carried out in three phases to guarantee that the grapes are selected and picked only when they are perfectly ripe. Grapes are collected into small baskets.
Winemaking
The grape drying process takes place on racks placed in naturally ventilated rooms. The racks are equipped with rails on which the grape clusters are hung one by one. During this phase, the grapes are attacked by noble rot (botrytis cinerea), imparting unique and highly valuable characteristics.
The importance of the rails lies in the ability to select and remove grapes that deteriorate in any area of the room. This selection is repeated weekly until the time of pressing, which usually takes place in January of the year following the harvest.
After approximately 3-4 months of drying, the grapes are highly concentrated, and their sugar content is high, allowing for pressing. The obtained must is placed in small casks (50 and 100 liters) made of various woods, such as cherry, oak, and mulberry, where it ferments and matures for nearly 8 years.
Tasting Note
The resulting wine has a bright amber yellow color and is velvety on the palate. The aromas are intense and complex, with pleasant notes of apricot, dried figs, toasted almonds, dates, caramel, and coffee.
