Winemaker Ricardo Pucci with Alberto Antonini
Malvasia del Chianti & San Colombano
Grown in a small, hilly area in the comune of Cerreto Guidi and a limited number of surrounding communes. The grape growers belong to the Cantine Leonardo da Vinci, near Florence.
The grapes are hand-picked into small trays, the bunches of grapes are dried on straw mats in well ventelated drying rooms, until the February after the vintage. Drying increases the sugar levels in the grapes, which once dried, reach 16% alcohol with a residual sugar level 90g/l. The grapes are pressed and vinified in the traditional manner. The resulting must is racked into small oak barrels, known as caratelli, where it remains for 4 years, fermenting slowly. These caratello are kept in the vinisantaia which is subject to extremes of temperature during winter and summer.
Deep amber in colour, with perfumes of dried fruit on the nose, together with figs, almonds and honey. Rich and velvety in the mouth, although sweet, it is well balanced with good acidity which prevents it from being cloying.