Villa Calcinaia Vin Santo del Chianti Classico D.O.C. 2011
  • Sweet Wine
  • Organic, Vegan-Friendly
  • Dry
  • Medium Bodied
  • 375ml

Villa Calcinaia Vin Santo del Chianti Classico D.O.C. 2011

Italy
$102.95per bottle ($617.70per case)
6 bottles per case
/

Smooth & Velvety

This wine will be shipped in early July.

Villa Calcinaia is located in the heart of Chianti Classico, near the village of Greve-in-Chianti. This Tuscan estate has been home to the Capponi family since 1524.

The white varietals of Trebbiano and Malvasia, together with a portion of the red grape Canaiolo, are dried naturally after harvest in the Estate’s drying room to produce this traditional Tuscan wine. During the drying process the grapes are constantly controlled and mouldy berries are carefully cleaned off. By February the grapes, that have reached about 350/400 grams of sugar content, are pressed and racked to tiny Slavonian oak barrels of 55 liters, in Tuscany known as caratelli. Here the sweet must ferments on the spontaneous yeast population for approximately 8 years with only the occasional refilling before bottling.

Villa Calcinaia’s Vin Santo has an amber colour with an intense, resinous aroma characterised by dry apricot. Lots of fruitiness which becomes fuller on the palate, whose feeling is smooth and velvety with a well balanced sweetness.

Vin Santo is at its best served with well matured cheeses, foies gras or even better as an after dinner drink.

Press Reviews

Wine Align

95 points - Michael Godel

Villa Calcinaia's Vin Santo 2008 is dried naturally after harvest in the estate's drying room to produce an ultra-über traditional Tuscan dessert wine. By February the grapes reach 350-400 grams of sugar content and are then pressed and racked to tiny (55 litre) oak barrels (caratelli). The sweet must ferments on the spontaneous yeasts for approximately seven years with only the occasional refilling before bottling. The 2008 is composed of trebbiano (70 per cent), malvasia bianco (15) and canaiolo (15), the latter giving glycerin but not acidity so it is kept to a minimum. The trebbiano is the backbone and source of its nutty spine. The malvasia adds creamy texture and smooth operating consistency. This is closer (at least on the silken palate) to Montilla-Moriles, in a Tuscan parallel universe way, with very aromatic fruits, great acidity and fleshy rehydrated plum, peach, apricot and nectarine. There is a sense of fennel seed on the back palate and then it's all marzipan at the end. Quite long and unrelenting. Drink 2017-2030. Tasted February 2017.

Back to Dry