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The Wine
Name Vin Santo del Chianti Villa Petriolo
Denomination Vin Santo del Chianti D.O.C.
Vintage 1999
Grape variety Trebbiano Toscano 60%, Malvasia Bianca 30%, San Colombano 10%
Oenologist Francesco Bartoletti
Tasting notes
Colour Amber, clear and bright.
Nose The aromatic component is varied, with fragrances ranging from hazelnut to honey with elegant nuances of vanilla that add finesse.
Taste Intriguing when first in the mouth, rather enveloping and velvety. The body appears linear, sufficiently dense and balanced. The finish is enjoyable in a crescendo of flavour.
Characteristics of production land
Production area Villa Petriolo
Area under vine 1 ha (2,4 acres)
Year of vineyards planting 1970-80
Exposure South
Altitude above sea level 150-200 metres (330-440 feet)
Type of soil Medium texture
Vine density 3500 plants/ha (1450 plants/acre)
Training system Spurred cordon, guyot and Tuscan archedcane
Harvest time Half September
Harvest technique Hand-picked using perforated crates
Yield per hectare 50 quintal grapes
Year climatic trend Extraordinary year that has favoured the harvest of the selected grapes for the Vin Santo.
Vinification and ageing
Crushing Softly, using a horizontal plate press
Fermentation vats Oak and chestnut wood casks
Fermentation temperature Natural
Fermentation time From 2 to 3 years
Ageing barrels Small oak and chestnut wood casks
Ageing period 5 years
Bottling February-March
Bottle maturing 3 months
Average yearly production cases 400 (6 pcs boxes)
Food matches Considered a “meditation” wine, and therefore not bound by the logic of food matching, Vin Santo can be very successfully served, rather cool, as a wine to start a meal with, with crostini or liver mousse and also with herb-flavoured cheeses.
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