A Vinsanto of great refinement, expressing the best Tuscan tradition. Intense aromas of honey, dried fruit and vanilla emerge on the nose. In the mouth it is sweet and enveloping, with an extraordinary persistence. Perfect with dry cakes, blue cheeses and refined desserts.

The ancient method of making Vinsanto is a fascinating and meaningful tradition, passed down from generation to generation, that encapsulates the heart of Tuscan wine culture.

It all begins with the selection of the best grapes, traditionally Trebbiano and Malvasia, hand-picked and left to dry on racks or hung in well-ventilated rooms, where they lose water, concentrating sugars and aromas. Once the ideal withering is reached, the grapes are pressed, and the resulting must is put into caratelli, small wooden barrels that are the heart of the process.

Caratelli are special not only because of the wood they are made of, but also because of their history: often handed down within the same family, each caratello holds within it a living “mother,” a remnant of previous fermentations, which gives uniqueness and complexity to the Vinsanto.

The secret of Vinsanto then lies in storage: the kegs are stored under the roofs of cellars or attics, in rooms exposed to natural temperature variations. During the summer, the heat promotes slow fermentation, while the cold of winter helps the wine to mature. This natural cycle repeats for several years, traditionally at least seven, during which time the wine shrinks to about 40 percent of its original volume, concentrating aromas, flavors and history.

The result is a golden, sweet and velvety nectar with an aromatic bouquet that reflects the time and dedication required to create it. This ancient method is not just a technique, but a true cultural legacy.