90% Malvasia di Toscana, 10% Canaiolo and Sangiovese
The must obtained from the pressing is left to ferment slowly in caratelli, small oak barrels of 225 liters, for at least five years.
Gaiole in Chianti
Notes on the method of production
With respect to tradition and to ensure a high concentration of sugar, the grapes destined for Vin Santo are the last to be harvested. After harvesting, the grapes are hung to dry for approximately four months at which time they undergo a gentle pressing.
The second half of October
15,000 bottles ( of 0.375 liters ) Castello di Brolio Vin Santo
Despite an unusual summer with frequent rainfall, the end of August through October was marked by a long stretch of pleasant days with warm temperatures that brought on optimal ripening of the grapes.
Intensely golden yellow to amber colour,Vinsanto displays the classic unmistakable aromas and flavours of cream and almonds with a sweet, rich, tangy taste of dried raisin.