Our Vinsanto del Castello di Brolio is the “noble” expression of one of the historical grapes of the territory, the Malvasia del Chianti, combined with small percentages of Trebbiano and Sangiovese. This Vinsanto is unique, thanks to the ability of these traditional grapes to express their land of origin depending on the soil in which they are cultivated.

The production of this historic passito wine has always required the use of finely crafted processes, ancient and patient gestures that have been handed down for generations (we have already partly described it here). From the gathering of the clusters at the end of the harvest, when quantities of sugars and aromas are perfect for the long period of maturation that this wine must face, to their placement in the transport crates with the utmost attention, up to the precise cutting of the petioles to hang them in the rooms where they are left to dry for about three months: Every gesture requires great experience. And also great patience. The slow hanging of the grapes in the drying room, bunch after bunch, and the long wait before the Vin Santo is ready in its small barrels – for some vintages up to eight long years – are effective reminders that nature needs time. The drying room in Brolio is a magical place that is filled with colors and scents. Both that and the vinsantaia – the vinsanto room – are points of passage between tradition and the present, places where the taste of waiting is emphasized.

The long-awaited moment for tasting this great wine is one of the specialties of Chef Franco Sangiacomo at the Osteria di Brolio, and he enhances its great versatility with delicate creativity. For example, in combination with appetizers such as Tuscan blue-veined pecorino cheese, or even with a recipe for a tasty second course such as pork liver and honeycomb, where the freshness of Vinsanto and its delicate aromaticity are enhanced. Or, finally, with typical Sienese sweets such as ricciarelli or pan co’ santi made with walnuts and raisins, which complete the taste of the wine enhancing its spiciness, its hints of dried fruit and almond. Not only moments of extreme pleasure for the palate, but also a way to experience the culture and richness of this land.