When the halls are decked, and the ding dong goes merrily on high, a vin santo can be a perfect wine to the seasons sweets, not least Italian delights such as panettone and biscotti.
As many of our readers would know, vin santo (meaning “holy wine”) is a type of straw wine, as the grapes are typically dried on straw mats, as the story goes, untill Easter. The sweetness can vary a lot, but it’s almost always quite sweet or very sweet.
Badia a Coltibuono (meaning “abbey of the good harvest”) has been a leading Chianti producer for long, with origins back to the 11th century, when the Vallombrosan monks planted the first vineyards in the area. It was finally acquired by the present family in 1846, and now it’s run by Piero Stucchi-Prinetti and his children.
They also make a riserva “occhio di pernice” (‘partridge’s eye’), the rosé version, from typical red chianti grapes. This vin santo is made by the traditional white varieties trebbiano and malvasia, all -both red and white- organically farmed.
Vin Santo 2009 (Badia a Coltibuono)
Golden amber colour. Aroma with figs, roasted nuts, figs and a touch of honey. In the mouth it’s opulent, but not as sweet as many others. It’s balanced by a very good acidity, and the finish is long.
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