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.

Harvest
Mid September

Production
8,000 bottles (of 0.375 Liters) Castello di Brolio Vin Santo

The unusual climatic situation had caused a high concentration of sugars into the bunches and a sensible reduction in the liquid substances, especially in those vines characterized by its early maturation.
The high concentration of sugars, more than 13°degrees, determined rather in advance compared to previous years. The Malvasia grapes were picked by mid September.
Brolio closed the harvest season before the intense rain moved into the region.