The Vin Santo del Chianti di Rocca delle Macie was produced from Trebbiano and Malvasia Toscana grapes. After the harvest, the bunches were placed on special racks for drying, which lasted for several months. This process favored the increase in the sugar concentration of the berries, responsible for the typical sweetness of the wine. The expected refinement was for 36 months in typical small oak barrels, ranging from 60 to 200 liters.

VIN SANTO DEL CHIANTI ROCCA DELLE MACIE_ LA DEGUSTAZIONE

The Vin Santo del Chianti di Rocca delle Macie presents itself with an amber yellow color with golden reflections. On the nose, it reveals aromas of apricot and dried yellow pulp fruit intertwined with hints of toasted nuts, honey notes, and sweet spices. The tasting experience is soft and well-balanced in sweetness and freshness, leading to an herbaceous and spicy finish. It pairs well with blue cheeses, dry pastries, and creamy, indulgent desserts.