Vin Santo del Chianti Classico DOC 2010

Vin Santo del Chianti Classico DOC 2010 / Castello di Albola / Tuscany

Dessert wine from Italy

The Vin Santo del Chianti Classico DOC 2010 from the esteemed Castello di Albola estate stands as a distinguished example of Tuscany’s revered dessert wines. Nestled amidst the rolling hills of the Chianti region, the medieval village of Castello di Albola lies between Florence and Siena, in an area celebrated for its centuries-old winemaking tradition. Here, in Radda in Chianti, the estate cultivates 125 hectares of vineyards under ideal conditions – south-facing slopes, clay-rich soils, and a hot, dry climate.

Despite bearing the “Chianti Classico” designation, this Vin Santo is not crafted from Sangiovese, but from the white grape varieties Trebbiano and Malvasia. Trebbiano, one of Italy’s oldest cultivars, is prized for its freshness and structural clarity, while Malvasia contributes aromatic depth and a natural sweetness - qualities that lend this Vin Santo its unique character.

Production follows the traditional appassimento method: after meticulous hand-harvesting, the grapes are laid out in well-ventilated drying rooms (appassitoi) until March. During this period, water evaporates from the berries, concentrating their sugars and intensifying their flavour profile. Only the healthiest grapes are selected for pressing.

The resulting must is aged for eight years in small, un-toasted European oak barrels known as caratelli. To initiate fermentation despite the high sugar content, the must is inoculated with the “mother” - a natural yeast culture derived from previous vinifications. This extended maturation imparts remarkable depth and complexity to the wine.

In the glass, the Vin Santo reveals a warm golden hue with amber highlights. Its bouquet is rich and layered, offering notes of dried apricots, honey, caramel, vanilla, almonds, hazelnuts and delicate spices. On the palate, it is full-bodied and velvety, with a balanced sweetness, vibrant acidity and a long, warmly aromatic finish.

Served at 14–16 °C, this traditional dessert wine pairs beautifully with almond biscuits such as cantuccini, indulgent cakes, dark chocolate or savoury cheeses like Pecorino and Gorgonzola. It also shines when enjoyed on its own as a contemplative wine.

Thanks to its robust structure and oxidative depth, the Vin Santo del Chianti Classico DOC 2010 offers impressive ageing potential. Under optimal cellaring conditions, it will remain expressive until at least 2037, gradually developing tertiary aromas of tobacco, balsamic nuances and dried herbs.

More than a dessert wine, this Vin Santo is a testament to Tuscan craftsmanship, historical resonance and sensory finesse - an essential discovery for connoisseurs of authentic Italian wine culture.

General properties

• Vintage: 2010
• Ageing: Sweet
• Country: Italy
• Region: Tuscany
• Volume: 0,5 litres

Detailed properties

• Producer and bottler: Castello d'Albola - Via Pian d’Albola, 31 - 53017 Radda in Chianti (Siena) - Italia - +39 0577 738019
• Quality Designation: Denominazione di Origine Controllata (DOC)
• Grape varieties: Trebbiano Toscano and Malvasia del Chianti.
  
• Soil type: The growing area is in Pian d'Albola, on the hills in the urban area of Radda in Chianti near Siena, facing south. The area is characterized by a pedogenic substrate with a clayey Alberes texture, which the presence of a skeleton gives good permeability. The climate is hot and dry.
• Training method: Capovolto Toscano (Bow education).
  
• Winemaking and aging: The vinification takes place in typical Tuscan barrels with a variable capacity between 100 and 200 litres. In the must, from grapes previously dried on racks, an inoculation with the so-called "mother" takes place. The mother consists of colonies of different yeasts from previous vinifications. This exceptional wine takes about 8 years to mature. Fermentation takes place for a long time, but the natural temperature and pressure fluctuations that occur at times are stimulated or suppressed.
• Scent: Intense and multi-layered, the bouquet opens with pronounced notes of dried apricots, raisins, honey, caramel and vanilla, lending the wine a warm and inviting aromatic profile. These primary aromas are complemented by delicate hints of almonds, hazelnuts and cinnamon, accompanied by subtle smoky undertones that evoke the extended maturation in traditional wooden casks, adding further depth and complexity to the overall impression.
• Taste: On the palate, the wine is full-bodied and velvety, carried by a well-balanced sweetness that is seamlessly integrated and never cloying. Its flavour profile unfolds in layered notes of dried fruits, candied ginger, oak, bitter almond and peach compote. A pronounced acidity lends freshness and structure, while the extended ageing process imparts an almost oxidative depth and complexity. The finish is long and warming, marked by hints of honey, delicate roasted nuances and a subtle touch of citrus marmalade.
• Colour: Warm golden yellow with luminous reflections that tends to be amber.
• Alcohol content: 16 % Vol.
• Residual sugar: 120,0 g/l
• Closure type: Natural cork.
• How to serve: Traditionally, it pairs beautifully with almond-based pastries such as cantuccini, where the interplay of sweetness and texture reflects the essence of Tuscan culinary heritage. The wine also reveals its full aromatic potential alongside mature blue cheeses or robust varieties like aged Pecorino. In refined gastronomy, it serves as an excellent companion to foie gras, savoury terrines or desserts featuring dried fruits and nuts. When served at an ideal temperature of 14 to 16 °C, it unfolds its complexity even when enjoyed on its own, offering a contemplative and deeply layered tasting experience for moments of quiet indulgence.
• Recommended serving temperature: Between 14 and 16°C.
• Ageing Potential: The Vin Santo del Chianti Classico DOC 2010 offers remarkable ageing potential, making it an excellent choice for long-term cellaring. Its traditional production—using dried grapes, slow fermentation, and an eight-year maturation in small chestnut wood barrels—results in a wine of robust structure and pronounced oxidative depth. These qualities ensure stability and longevity over many years. Optimal drinking begins around 2022, though under ideal conditions—cool, consistent temperatures, minimal exposure to light, and horizontal storage—the wine will remain expressive until at least 2037 and likely beyond. As it matures in bottle, it gradually develops tertiary aromas such as nuts, tobacco and balsamic nuances, adding further complexity and refinement to its profile.
• Allergens: Contains sulphites.
  
• Warning: Consumption of alcoholic beverages during pregnancy, even in small quantities, can have serious consequences for the child's health.
• EAN (bottle): 8002235000994
• Scope of supply: 1 bottle of wine 0.5 litres.

Grape variety

TREBBIANO

Trebbiano is one of the most widely cultivated and versatile white grape varieties in Italy, grown in many regions of the country, including Tuscany. It is among the oldest and most widely planted white grape varieties in the world, with roots tracing back to antiquity. Although the exact origins of the Trebbiano grape variety are not fully established, it is believed to have originally come from the eastern Mediterranean. During the Middle Ages, Trebbiano spread throughout Italy and was particularly cultivated in the regions of Tuscany, Umbria, and Lazio. In France, known as Ugni Blanc, it played a significant role in the production of Cognac and Armagnac. Its high acidity and neutral aromas made it ideal for distillation. In the 21st century, there has been an increased focus on the quality of wines produced from Trebbiano. Modern viticultural techniques and more conscious cultivation have led to a marked improvement in the wines. Today, Trebbiano is vinified in various styles, from simple, fresh white wines to more complex, oak-aged versions. In Italy, Trebbiano forms the basis for renowned wines such as Trebbiano d'Abruzzo and Orvieto. The Trebbiano vine is noted for its robustness and high yield. It grows vigorously and thus requires regular care and pruning to ensure the quality of the grapes. The leaves of the Trebbiano plant are medium-sized, five-lobed, and deeply indented. They have a bright green colour and a slightly rough surface. The grape clusters are medium to large and tightly packed. The berries are oval, have a thin but tough skin, and range from yellowish green to golden when fully ripe. Trebbiano thrives particularly well in warm to hot climates and is relatively drought resistant. It prefers well-drained soils but can grow on a variety of soil types, including sandy, clay, and calcareous soils. Besides wine production, Trebbiano is also frequently used in the making of vinegar, especially balsamic vinegar. In Italy, the grape is often used for straightforward, uncomplicated white wines that are best enjoyed young. In Tuscany, Trebbiano is often vinified using traditional methods to preserve the freshness and typical aromas of the variety.

MALVASIA

Malvasia is an ancient and diverse grape variety cultivated worldwide, yet it has found its perfect habitat in Tuscany. It thrives particularly well in the region's calcareous and clayey soils, which contribute to the wines' minerality and structure. Moreover, the Tuscan climate, with its warm summers and mild winters, is ideal for Malvasia. The grapes benefit from the ample sunshine and cool nights, fostering complex aromas. The origins of the Malvasia grape likely trace back to ancient Greece. The name "Malvasia" is probably derived from the port city of Monemvasia in the Peloponnese, a significant medieval trading hub. During that period, Malvasia gained great renown through trade with the Byzantine Empire and Venice. Venetian merchants spread the wines throughout the Mediterranean and Europe. In the 20th century, Malvasia experienced a renaissance as vintners increasingly focused on quality and regional specialities. This led to the rediscovery of traditional wines such as Vin Santo in Tuscany and Madeira wines, in which Malvasia plays a crucial role. The leaves of the Malvasia vine are generally medium-sized, five- to seven-lobed, and deeply cut. Their surface is slightly hairy, with coarsely serrated edges. The grapes are cylindrical in shape, with round, tightly packed berries, making them susceptible to rot. The colour of the berries varies from yellowish green to reddish or black, depending on the variety. The juicy flesh is high in sugar, making it ideal for sweet and dessert wines. Malvasia vines are vigorous plants that require good support from trellises or wire frames. They are renowned for their high sugar content and aromatic diversity, making them perfect for producing high-quality wines. In Tuscany, Malvasia significantly contributes to the diversity and quality of wines, whether in Chianti or as a key component of the sweet Vin Santo.

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