Vinification takes place in caratelli, the typical small Tuscan barrels holding between 100 and 200 liters (22 and 44 gallons), and it is triggered by the inoculation of the so-called “madre” (“mother”) - colonies of different types of yeast deriving from previous vinifications – into the must from grapes that have been partially dried on racks. Maturation continues for 8 years in the small chestnut–wood barrels, in which the fermentation lastes a very long time but is intermittent, starting and stopping depending on the natural variations of temperature and pressure.
Appellation
Vin Santo del Chianti Classico DOC
Area
Radda in Chianti
Grapes
Trebbiano toscano and Malvasia del Chianti