Vin Santo del Chianti Classico DOC 2010

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

Dessert wine from Italy

The medieval village of Castello di Albola rises on the magnificent Chianti hills halfway between the cities of Florence and Siena. Here, where the Etruscans had their homeland and Giovanni Boccaccio had his Decameron played, you will find the winegrowers of Castello di Albola. In this area, which exudes an incredible beauty and a timeless harmony, the winery cultivates 125 hectares of vines on the highest hills of the Chianti Classico.

Although the Vin Santo has the addition of Chianti Classico in its name, it is not made from the Sangiovese grape variety. Instead, this famous dessert wine is made from the Trebbiano and Malvasia grape varieties. The white grape variety Trebbiano is one of the oldest varieties in Italy. It is grown on almost the entire Apennine Peninsula. In the Modena region, the famous "Aceto Balsamico di Modena" is made from this grape variety. Malvasia is a collective name for many white and red grape varieties. Most of these strains are of ancient Greek origin. For example, the famous Portuguese liqueur wine Madeira is made from a Malvasia variety. As wines made from this variety have fallen somewhat out of fashion - due to its heavy and sweet taste - it is often used to refine other wines.

The grape-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 pedogenetic substrate with a clayey Albere texture, which the presence of a skeleton confers good permeability to. The climate is hot and dry. Harvesting is manual to carefully select the best grapes. The fruits are then brought into a so-called Appassitoio, where they can dry with perfect ventilation. Over time, the water contained in the berries evaporates, increasing the concentration of sugar in them. At the end of the drying phase, which runs from December to March, only the healthy, i.e., not rotten or mouldy, grapes are destemmed and then pressed.

To mature, the must is placed in the Caratelli, small wooden barrels made of unroasted European oak staves, which has a positive effect on the organoleptic properties of the Vin Santo. Now, however, the high sugar concentration in the must would complicate the biological activity during maturation. For this reason, an inoculation now takes place with the so-called "mother". The mother consists of colonies of different yeasts that come from previous vinifications. This exceptional wine matures for around eight years. A long fermentation takes place, but the natural temperature and pressure fluctuations that occur at times are stimulated or suppressed.

With its warm golden yellow, the Vin Santo del Chianti Classico DOC from Castello di Albola exudes a full and complex fragrance curtain with aromas of apricots, dry yellow fruits, citrus peel, figs, dates, honey, roasted almonds, vanilla and soft spices. On the palate, this wine is seductive, multi-faceted and of great aromatic intensity. The mouth is filled with a warm and silky velvety sweetness. And yet he keeps his balance. The finale is of extraordinary length.

At an optimal drinking temperature of around 12 to 14°C, this traditional dessert wine goes well with dry pastries, rich cakes, or chocolate. Also exceptional with Pecorino and blue cheeses such as Gorgonzola.

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.
• Sensory characteristics: On the nose a wonderfully full and complex curtain of fragrances with aromas of apricots, dry yellow fruits, citrus peel, figs, dates, honey, roasted almonds, vanilla, and soft spices. Seductive, multifaceted and of great aromatic intensity on the palate. The mouth is filled with a warm and silky, velvety sweetness. And yet he keeps his balance. The finale is extraordinarily long.
  
• 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: This wonderful dessert wine goes perfectly with dry pastries or chocolate.
• Recommended serving temperature: Between 12 and 14°C.
• Allergens: Contains sulfites.
• 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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