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Vin Santo dell'Empolese DOC
The bunches of grapes are picked by hand, placed in small containers, and left to dry on straw mats in well-ventilated, dry rooms until the February after the harvest. The dried grapes are squeezed and vinified in the traditional way.
The must is decanted into small oak barrels, known as “caratelli”, where it stays for four years, slowly fermenting, thanks to its high sugar content, and aging. The caratelli are kept in the “vinsantaia”, which undergoes extreme temperature changes between the summer and winter.