The Castello di Brolio Vin Santo, true to tradition, expresses one of the “historic” grapes of the area, Malvasia del Chianti. Its production method also stays true to tradition.

Notes on the method of production
The grapes destined for Vin Santo are gathered late in the harvest, at the point at which the sugar content is high enough to sustain the long ageing process that this wine undergoes. The bunches are hung and left to dry partially for several months. The must obtained from light crushing ferments slowly and is then placed in 225-litre half-barriques of oak.

Production
9,500 bottles (of 0.375 Liters) Castello di Brolio Vin Santo

An autumn and winter of average temperatures and good rainfall produced a precious water supply in one of the driest years on record.
Unpredictably, April was very mild until the 7th, when first snow then frost caused the thermometer to fall to –7. In May, temperatures rose considerably to above-average levels that continued until and throughout August.
The result in the vineyard was perfectly healthy grapes with high sugar content, acidity around 6.5 g/l, thick skins and a wealth of polyphenols.
The medium-high to excellent quality compensated in part for the disappointingly low yields.

Intense golden-yellow colour, delicately fruity nose, flavoursome, complex, velvety palate with a very leisurely aftertaste. A Vin Santo of indisputable elegance.