Anno Domini '345 Vin Santo

We are in Tuscany, in the land of Siena, here the Tenuta di Montechiaro estate, purchased by the family since the 17th century, dominates the territory with 160 hectares of land, 10 of which are planted with vines, producing the finest wines that express the territory: this is where Anno Domini '345 Vin Santo is born

Anno Domini '345 Vin Santo

Vin Santo is the renowned dessert wine of Tuscan tradition. The name of this wine has ancient origins, coming from the term Xantos, the name given to the golden Passito wine of the Island of Santorini. With an intense and unique taste, we produce our dessert wine with Trebbiano and Malvasia grapes. We select the best grapes and carry out a late harvest necessary to obtain the utmost expression of this wine. Once harvested, the grapes are left to dry in the cellar in order to support the long ageing process. Through oxidation, Vinsanto acquires great complexity. It offers a broad bouquet and a perfect balance between sweetness and freshness.

Technical sheet: Vin Santo

 GRAPES: Trebbiano 60%, Malvasia bianca 40%. SOIL: Clay-limestone and sedimentary sand with marine fossils and shells. VINIFICATION AND AGEING Manual harvest of the best grapes in baskets, first selecting Trebbiano for its acidity and then Malvasia bianca for its sugar content. Drying in a ventilated Vinsantaia for 90 days. Gentle pressing and fermentation in small chestnut barrels with a "mother" of native yeasts. Ageing continues naturally for 3/4 years. TASTING NOTES Colour: Brilliant amber colour with golden hues. Aromas: Intense and complex aroma, with notes of fig and date jam, toasted almonds, candied apricot and honey. Taste: Perfectly balanced on the palate, showing freshness, residual sugar and a tasty finish. An immortal bottle with great harmony and very long persistence. Serving temperature: 16 °C PAIRINGS It pairs well with traditional Sienese desserts (Cantucci, Ricciarelli and Panforte), but also with blue cheeses, chocolate, zabaglione and crema catalana. Historically it has also been paired with Tuscan liver paté.     Â

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