Vin Santo del Chianti – Reserve

Obtained from selected grapes taking into account their size and structure. The
harvested grapes, mainly Trebbiano Toscano and Malvasia, are left to dry on
reindeer rods or hung from the ceiling until their squeezing occurs within the
month of December.
The must obtained is fermented in small oak casks in our vinsantaia where the
seasonal temperature variations positively influence the formation of the
aromas.
This period varies from 3 to 6 years and is then passed in glass for a minimum
of 6 months.