Vin Santo

Vin Santo has a long history of production in Umbria, …

Vin Santo has a long history of production in Umbria, Tuscany and Lazio. In the Middle Ages, a wine similar to Vin Santo was used during religious services in Castello di Magione’s Romanesque chapel and served to its visitors.


APPELLATION
Colli Trasimeno D.O.C.

VARIETY
50% Grechetto. 50% Trebbiano

POSITION
350ma.s.l. –South,south-eastexposure

SOIL TYPE
medium-framed prevalently clay-loam soils

PLANTING DENSITY
5,000 vines per hectare

HARVEST PERIOD
Hand harvested at the end of September and left to dry for 5-6 months on special matting in the Castle lofts

FERMENTATION & AGING
Following the crushing, the must is left to settle naturally for about a month. Once clari ed it undergoes alcoholic fermentation in small 114 litre kegs with the addition of the Vinsanto “Mother sediment” consisting of a mass of natural yeast and bacteria necessary for converting wines with a high sugar content. This phase lasts about 3 years after which the “Vin Santo” is bottled for a further 6 months ageing before being marketed

YIELD PER HECTARE
30ql

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