Badia a Coltibuono
Vin Santo del Chianti Classico 0.375L 2018
| Denomination | DOC Vin Santo del Chianti Classico Occhio di Pernice |
|---|---|
| Size | 0,375 l |
| Alcohol content | 16.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Ageing for 8 years in oak casks and barriques; fermentation and ageing in small sealed oak barrels. |
- Type: Organic sweet red wine from Sangiovese grapes in an oxidative style
- Aromas: Dried orange, chestnut honey, cinnamon, saffron and thyme
- Palate: Full and velvety, with lively freshness and iodised sapidity
- Production: Dried grapes, fermentation in barrels and 8 years' maturation in oak
- Origin: Tuscany (DOC); 0.375 L bottle; 16.5% vol.
Description
What type of wine it is
Vin Santo del Chianti Classico Occhio di Pernice from Badia a Coltibuono is an organic sweet passito wine made from Sangiovese grapes. Belonging to the prestigious Vin Santo del Chianti Classico denomination, it appears in the glass with a light amber colour with golden reflections. On the palate, it offers a complex oxidative style, resulting in a full-bodied, velvety feel, perfectly balanced by a lively freshness and a slight iodised sapidity. The aromatic profile expresses intense notes of dehydrated orange and chestnut honey, enriched by elegant hints of sweet spices such as cinnamon and saffron.
Where it comes from
This wine originates in Tuscany, in the historic area of Monti in Chianti. The vineyards are located at an altitude between 260 and 370 metres above sea level, benefiting from an excellent south and south-west exposure which ensures optimal conditions for the ripening of the bunches. The medium-textured soils, particularly rich in stony fragments and rocks, help to give the wine a clear structural definition and an expressive verve on the palate. Production is overseen by a historic local estate, linked to an ancient abbey founded in the 11th century.
How it is produced
The production process begins with the careful selection of the bunches, which undergo slow natural drying in well-ventilated rooms to encourage dehydration and sugar concentration. The must begins fermentation and ages inside small sealed oak barrels, kept in rooms exposed to natural seasonal temperature variations. This peculiar method, combined with eight years of ageing in wood, allows the wine to develop its deep oxidative traits and its extraordinary aromatic complexity.
History and interesting facts
This Vin Santo del Chianti Classico DOC embodies the thousand-year heritage of the historic Badia a Coltibuono, an abbey founded in 1057. The uniqueness of its organic production lies in the long 8-year ageing process in small sealed oak casks (caratelli), which are constantly exposed to seasonal temperature fluctuations. As a point of interest, the 2009 vintage was awarded 94 points by James Suckling.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
- Start up year: 1057
- Oenologist: Roberto Stucchi Prinetti
- Bottles produced: 205.000
- Hectares: 63
Badia a Coltibuono, a charming holiday farm in the Chianti Mountains: the road to get there is an emotion in itself. Easily reached by car from Florence, Siena and Arezzo, it is a place that leaves an unforgettable memory for a unique holiday. Read more
| Name | Badia a Coltibuono Vin Santo del Chianti Classico 0.375L 2018 |
|---|---|
| Type | Red organic dessert wine dessert wine |
| Denomination | Vin Santo del Chianti Classico DOC |
| Vintage | 2018 |
| Size | 0,375 l |
| Alcohol content | 16.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Badia a Coltibuono |
| Story | History and interesting facts This Vin Santo del Chianti Classico DOC embodies the thousand-year heritage of the historic Badia a Coltibuono, an abbey founded in 1057. The uniqueness of its organic production lies in the long 8-year ageing process in small sealed oak casks (caratelli), which are constantly exposed to seasonal temperature fluctuations. As a point of interest, the 2009 vintage was awarded 94 points by James Suckling. |
| Origin | Monti in Chianti (Siena), Tuscany |
| Soil composition | Medium-textured soil rich in stones |
| Cultivation system | Guyot |
| Plants per hectare | 5,500-6,600 |
| Harvest | 19 September - 11 October |
| Production technique | Passito (drying of the grapes in well-ventilated rooms) |
| Wine making | The bunches are selected and air-dried in well-ventilated rooms; fermentation and ageing take place in small, sealed oak barrels stored in rooms exposed to seasonal temperature variations; ageing for 8 years in oak casks and barriques. |
| Aging | Ageing for 8 years in oak casks and barriques; fermentation and ageing in small sealed oak barrels. |
| Allergens | Contains sulphites |