VIN SANTO of the Classic Chianti,Italy price supplier

Following our tradition, we hang up to dry the Malvasia and Trebbiano grapes immediately after the picking. In a large and well aired room we allow these grape bunches to gradually lose their water during approximately 4 months in order to concentrate the sugar content. Following a soft pressing the musts are fermented and later aged in very small barrels (kegs) for a minimum of 5 years.