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95 Points - Wine Spectator
Rocca di Montegrossi's Vinsanto is produced from Malvasia Bianca del Chianti, with the addition of about 5% Canaiolo. Malvasia Bianca is especially well suited to the production of this kind of wine because of its aromatic richness, the thickness of the skins of the grapes, and their propensity to oxidize. After harvesting the bunches of grapes are hung one by one on nets in a well-ventilated area under the rafters; the nets are in turn hung from rails. During this phase the grapes are affected by noble rot, which confers distinctive, striking characteristics. Because of the rails, workers can shift the nets and work their way through the drying room removing grapes that have begun to deteriorate, an operation they carry out every 10 days until the pressing, which generally takes place in the January following the harvest.At the end of this 3-4 month period the grapes are quite concentrated, with high sugar contents, and they are gently pressed. The must then goes into 50 and 100 litre size small casks of a variety of woods (cherry, oak, mulberry) in which it ferments and ages for a period of 6-7 years.
On the palate it's velvety, with intense, complex persistent apricot, dried fig, toasted almond, date and caramel aromas, yet almost weightless as it layers the apricot, honey and burnt molasses flavors effortlessly from start to finish. Shows amazing harmony, and the flavors last long after there is no liquid on the palate. It will work very well as a dessert wine, with dry confectionary or crème brûlée, and it will also work well with blue cheeses and foie gras.
"Aromas and flavors of molasses, Muscat raisin and caramel are the hallmarks of this sweet, unctuous dessert white. The finish is creamy and resonant, showing freshness and harmony. Drink now through 2024. 185 cases made." - Wine Spectator
Product of Italy
Alcohol by Volume: 12.5%