vin santo del chianti classico

Paolo’s most painstakingly difficult wine to produce, but certainly worth all the time and effort it requires. In true Isole e Olena style, Paolo has managed to produce a Vin Santo that has become a benchmark, like his Cepparello bottling, of quality for a traditional wine of his region.

vintage

2010

terroir

limestone & clay soils | sustainable farming practices

drying

on bamboo mats 3-5 months

fermentation

pressed to oak and chestnut barrels| only filled 3/4 full | dosed with a “mother” Vin Santo to start fermentation | barrels are sealed with wax and left unopened for 6 years

aging

6 years in 3/4 filled oak & chestnut barrels | sealed with wax | left on the lees

varietal(s)

50% Malvasia Chianti | 50% Trebbiano Toscano

production

N/A

closure

cork

technical

the bottled wine accounts for only about 12-15% of what the total must weight began with | the 85-87% of must weight is lost during the long aging process & the drying process