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VIN SANTO DEL CHIANTI DOC SELEZIONE 2007

VIN SANTO DEL CHIANTI DOC SELEZIONE 2007

£46.00£276.00 (Price for a single bottle) immediate availability

This really is a selection because only 350 small 0,375ml bottles are produced. Real jewels from Donatella Cinelli Colombini’s array of wines appreciated not only by wine lovers but also by international wine critics who through the years have rewarded this wine with important ratings such as the 95/100 from Robert Parker/ Wine Advocate. The Vin Santo DOC Chianti is the most prestigious and most successful out of the dessert wine project desired by Donatella Cinelli Colombini’s husband, Carlo Gardini.
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Minimum quantity: 6 pcs
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CHARACTERISTICS:
Designation Vin Santo del Chianti DOC
Grape Types White grapes authorized in Tuscany
Region Tuscany (Italy)
Alcohol content 16%
Bottle Size 0.375 ml Bottle
Grape Harvest The grapes are picked by hand at the beginning of the harvest choosing the clusters one by one and putting them into plastic crates with slits
Vinification
The drying out takes place naturally in the sun. In December the clusters were de-stemmed and vinified. The liquid was then hermetically shut in the caratelli (in sizes from 50-200 lt), where it remained for 10 years.
Home ageing Unlimited ageing ability, can be kept for centuries. Keep the bottles lying down in a dark and cool (13°-15°C) place
SKU: vinsanto-2007-colombini Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

Regions

Types

Sommelier's Description

Colour Intense yellow amber
Scent Very intense, complex with clear hints of honey and dried fruit, especially grapes and dates
Taste Full, harmonious, very intense and persistent.

The sweet wine used to celebrate mass was named Vin Santo, or “Holy Wine”. Legend has it that plague victims could be cured with this miraculous elixir. But what is truly extraordinary is the process through which the grapes must go, and the tender loving care taken by winemakers to produce this remarkable wine. Vin Santo remains for more than 10 years in caratelli (small barrels that contain from 50-200 lt) while the summer heat and the winter cold put into act the ageing as desired by the Tuscan tradition. In the end the Vin Santo that comes out of the caratelli really is a small amount, much less than 35% foreseen by the Chianti rules. For this reasons the bottles belonging to this selection are so small and there are so few. This is something exclusive and refined to be given only to those who know how to appreciate it.

Matching recipes

CANTUCCI AND VIN SANTO

Cantucci are a type of dry cookie that are very popular in central Italy served as a dessert called “cantuccini and vin santo”

INGREDIENTS:

  • Sugar: 280 g
  • Eggs: 4 whole, and 1 yolk
  • Butter: 100 g
  • A little bit of salt
  • Almonds: 250 g
  • 4 g baking powder
  • Flour: 500 g
  • One egg to brush the dough before going in the oven. 

 

HOW TO COOK

First of all turn on the oven to 190 ° and when the temperature reaches toast the almonds well arranged on a plate for 3-4 minutes; then remove them from the oven and let them cool.  Afterwards proceed to form the dough. Place the 4 whole eggs and egg yolk in the planetary (or in a large bowl) and add the salt and sugar, at this point whip very well until mixture is puffy and fluffy. Add the melted butter and stir then add the sifted flour with baking powder and mix. Once the mixture is crumby and soft, add the almonds (cooled down), mix and put the mixture on a floured surface and make a uniform ball. Divide this mixture into two or three balls of the same size (depending on how big you want your Cantuccini, for example with two loaves the biscuits will be bigger, instead with three loaves they will will be smaller) from the balls make the loaves and transfer them on a baking sheet covered with baking paper, brush them with the egg slightly beaten and cook for 20 minutes in a hot oven at 190 degrees. Remove the loaves let them cool a few minutes and cut them diagonally to obtain “Cantucci” of about 1-1.5 cm. Arrange the biscuits obtained again on the plate and put them again in the oven at 170 degrees for about 10-15 minutes. Extract the “Cantucci” obtained and wait until they are cold to serve.

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