|Villa Puccini Santo Vino recalls a vinification process practiced for centuries by the Contadini of Tuscany. Malvasia and Trebbiano grapes are carefully selected from both the Tuscan coastal zone and the area of Chianti Classico. The harvest takes place in November, when the grapes are very mature and partially dried.
Fermentation takes place in Slovenian Oak Casks and lasts for about 20 days. Each day a small quantity of sun-dried grapes is added to the fermenting must, causing the wine to become more fragrant and almost creamy in texture. A small amount of brandy made from the concentrated must of Malvasia and Trebbiano is then added. After the fermentation, the Santo Vino is placed into 100 liter caratelli (small oak barrels), where it will evolve and mature. These casks are placed under the roofs of the winery for a “weathering” period of no less than 18 months. Enjoy Villa Puccini Santa Vino with Biscotti and other desserts. It is a very social wine meant to be a celebration with friends.