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Badia a Coltibuono Vin Santo (375ML half-bottle) 1993

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        Winemaker Notes

        The first task that has to be carried out in the vineyards at the beginning of September is to select the best bunches of grapes, the soundest and ripest grapes of the typical white Tuscan varieties Trebbiano and Malvasia which will be used to make Vin Santo. Transported in boxes, the bunches are hung up to dry for about two months in well-ventilated rooms. As soon as fermentation has started, the must is poured into small oak casks, which are completely sealed. Here, over a period of four to five years, the process of tranformation is completed. Golden yellow in color, with traces of amber, Vin Santo has an intense bouquet with fruity hints of apricots, honey and vanilla. The taste is rich, delicate, full-bodied, and slightly sweet with a well balanced acidity. A celebrated dessert wine, Vin Santo is also excellent as an apertif served well chilled and makes a fine accompaniment to strong cheeses.

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        Badia a Coltibuono

        Badia a Coltibuono

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        Badia a Coltibuono, Tuscany, Italy
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        Badia a Coltibuono, or "The Abbey of good harvest," lies in the heart of the Chianti Classico area, between Florence and Siena. The Abbey is approximately two thousand years old, but history records date the property back to the Etruscan civilizations of the 3rd century BC. Today, the estate is composed of vineyards, chestnut, walnut and olive trees, all of them lying on one of the best sites in the Chianti area, where the soil is very rich and the climate is mild and sunny all year round. Badia a Coltibuono is very proud to produce some of Tuscany's finest and most noble wines.

        One of the most iconic Italian regions for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind.

        Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

        Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, the island of Elba and more inland, in Carmignano.

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        Apart from the classics, we find many regional gems of different styles.

        Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.

        Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.

        Rutherglen is an historic wine region in northeast Victoria, Australia, famous for its fortified Topaque and Muscat with complex tawny characteristics.

        GALBACVSO93C Item# 22235