The “Vinsanto”

Vinsanto in Tuscany has very ancient origins, it was already heard of during the Middle Ages. At Castello di Monsanto it is produced fully respecting tradition : Trebbiano, Malvasia del Chianti and Sangiovese grapes, (this later is used for the production of the Occhio di Pernice Vinsanto) are carefully picked in the vineyards to be later placed on rush mattings for natural desiccation. They rest here until the end of January/beginning of February of the next year.
After the pressing, the must is sealed in small oaken, chestnut and cherry half-barriques (from 50 to 100 litres) where the fermentation slowly continues and stops according to the external temperature. The Vinsanto remains in these barriques for 12 years, without ever being tasted because their opening would jeopardize the fermenting process.
After such a long period of maturing, the wine inside the wooden ageing casks is reduced by more than half.
Patience, constancy, surprise, ability to wait for the right moment are only some of the emotions which are released at the opening of the half-barriques!