Vinsanto in Tuscany has very ancient origins, it was already heard of during the Middle Age. It is produced fully respecting tradition: Trebbiano, Malvasia del Chianti grapes are carefully picked in the vineyards to be later placed on rush mattings or hanged for natural desiccation. They rest until the end of January of the next year. After the pressing, the must is sealed in small oaken barriques where the fermentation slowly continues and stops according to the external temperature. The Vin Santo del Chianti remains in these barriques for about 10 years, without ever being tasted because their opening would jeopardize the fermenting process. After such a long period of maturing the wine inside the wooden ageing cask is reduced by more than half. Bottle size 0,50 L.