Badia a Coltibuono Vin Santo Del Chianti Classico Doc Occhio Di Pernice

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BADIA A COLTIBUONO VIN SANTO DEL CHIANTI CLASSICO DOC OCCHIO DI PERNICE WINE STORY Badia a Coltibuono Vin Santo Occhio di Pernice is a variant on the classic Tuscan sweet dessert wine. Vin Santo is the region's traditional hospitality wine, made using grapes that have been picked early and dried into raisins indoors before being fermented and aged in sealed barrels stored in attics for several years. While the usual version is made with Trebbiano and Malvasia, Occhio di Pernice is instead made with Sangiovese. Being made from red grapes gives this Vin Santo an extra layer of complexity and its unique dark brownish-amber color that is reminiscent of the "occhio di pernice" or eye of a partridge. VINEYARDS & VINIFICATION VINEYARD LOCATION: Monti in Chianti (commune of Gaiole) ELEVATION: 250-330 meters SOILS: Clay loam, limestone rock TRAINING SYSTEM: Guyot FARMING PRACTICES: Organic since 1995 and no herbicides or insecticides since 1985 (EU certified since 2003; Delinat certified since 2013) AGE OF VINES: 6-30 years (planted 1988-2012) YIELD: 4,500-5,500 kg per hectare GRAPES: 100% Sangiovese TYPE OF YEAST: Traditional "mother" from older barrels Winery Owner(s): POST-FERMENTATION PROCEDURES: Emanuela, Paolo, and Roberto SECOND FERMENTATION: N/A Stucchi Prinetti Winemaker: MALOLACTIC FERMENTATION: Yes, spontaneous in barrels Roberto Stucchi Prinetti, with FILTRATION: Bentonite and membrane filtration consultant Maurizio Castelli AGING CONTAINER: Same as fermentation container Winery Founded: AGING TIME: 8 years 1846 (1957 as a commercial winery) BOTTLE AGING TIME: 3 months Region: PRODUCTION: 3,600 375-ml bottles per year Tuscany VEGAN: No TECHNICAL DATA ALCOHOL: 13.5-15% TOTAL ACIDITY: 7 g/l RESIDUAL SUGAR: 144 g/l EXTRACT: 194 g/l.

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t CASTELLO DI VOLPAIA 2011 VINSANTO DEL CHIANTI CLASSICO DOC COMPOSITION 60% Trebbiano, 40% Malvasia del Chianti VINEYARD Casalino CULTIVATION Certified organic SIZE 0.62 hectare (1.53 acres) VINE AGE Planted 1988 SOIL Sandstone and clay ELEVATION 650 meters (2,130 feet) DENSITY 5,698 vines/hectare (2,306 vines/acre) TRAINING Guyot HARVEST DATE September 7 HISTORY Vin Santo has been an important part of Tuscan wine history since the Middle Ages. There are many theories about the origin of its name. A legend from Siena tells of a friar who in 1348 cured the sick with the wine normally used by the brothers to celebrate mass. Word spread that this was a miraculous wine, leading to the name “santo,” or “holy,” — although another less picturesque explanation cannot be ruled out, which is simply the association of this wine with its customary use during the mass. The recognition The Vinsanto del Chianti Classico label of the Vin Santo del Chianti DOC in August 1997 marked an features the Commenda di Sant’Eufrosino, important stage in the quality evaluation of this highly traditional the second of four churches built within the Tuscan wine. city’s walls. Attributed to Italian architect and sculptor Michelozzo di Bartolomeo (1396- VINIFICATION Volpaia uses the same labor-intensive process that was used hundreds 1472), the church was built in 1443 by request of the Canigiani family who lived in Volpaia. of years ago to produce its Vinsanto. Towards the end of the growing One of the family members wished to join season, before Volpaia harvested its white grapes, the winery picked the Knights of Malta, a religious order and the best bunches of Trebbiano and Malvasia to go into the Vinsanto.
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