Vin Santo Colli dell'Etruria centrale DOCG 2013 Buccia Nera

GRAPES: Trebbiano 50%, Malvasia 50%, VINEYARDS: 20-50 years. ALTITUDE: 350- 550 m. asl. SOIL: Medium texture with a prevalence of clay and gravel. EXPOSURE: South-West. CULTIVATION SYSTEM: Spurred cordon. HARVEST PERIOD: End of September VINIFICATION: The manually selected grapes are left to dry for a period of 4 months, at the end of which they are pressed intact with a traditional press. The dense and sugar-rich must is fermented without temperature control, inside hermetically sealed oak and chestnut wood barrels. The fermentation, spontaneously induced by the yeasts present in the barrel, lasts for several years. AGING: In wooden kegs for 4/5 years and in bottles for 6 months. ALCOHOL CONTENT: 14.5% vol. RESIDUAL SUGAR: 100 gr/l PRODUCTION: 4,000 bottles. SERVING TEMPERATURE: 12°C. COLOUR: Amber color with orange reflections. SMELL: The nose is intense and complex, it opens with notes of dried fruit such as chestnut and hazelnut, and then leaves room for sweet notes of dried fruit such as apricot, fig and raisins and honey TASTE: In the mouth it is very soft and dense, the sensations of sweetness and the pseudo heat are well balanced by the acidity. Despite the important residual sugar, the mouth remains clean with a pleasant aftertaste of dried fruit. PAIRINGS: Dry pastries, very aged cheeses, blue cheeses, dark chocolate, game. FORMAT: 500ml