|
|
In Montepulciano, like in every part of Tuscany, the Vin Santo is produced since old time.
The wine is made withering the grape : Malvasia Bianca , Pulcinculo (typical local grape similar to Grechetto) and Trebbiano Toscano ; it is aged with the “madre” (wine mother ) in the traditional chestnut barrels called Caratelli for at least three years. Different are the legends of the origin of the name (Vin Santo = Holy Wine).
The most common is that this wine was used for the celebration of the Holy Mass.
Organoleptic features:
Colour: Bright Old Gold
Bouquet: Intense, reach, complex of mature fruit.
Taste: persistent with notable sweet back taste
Ageing period: from three to four years in small oak casks called caratello
Alcoholic Strength : 15,5% Vol.
Temperature: it should be served at a temperature of around 14°C.
Gastronomy: To be drunk dumpling the typical Cantucci .Is good also as aperitif.
|
|
|
|
