COLOUR
Other
TYPE
Dessert
VINTAGE
2018
GRAPE
Malvasia, Trebbiano
PRODUCER
Tenuta Trerose
REGION
Tuscany
CHARACTERISTICS
Body
Full
Sweetness
Sweet
Acidity
Medium
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Vin Santo Di Montepulciano DOC from Tenuta Trerose is a sweet dessert wine produced in the Tuscany region of Italy, specifically from the Montepulciano area. The wine's identity is deeply tied to its traditional production, involving the meticulous drying of Malvasia and Trebbiano grapes. Tenuta Trerose, a substantial estate in Montepulciano, upholds the region's winemaking legacy, integrating historical practices with modern organic viticulture. The estate's historical roots in the area add to the wine's narrative, connecting it to centuries of Tuscan winemaking tradition. A distinctive aspect of this Vin Santo is its aging process, which involves contact with a 'mother' yeast, a living sediment passed down through generations, contributing to the wine's unique character and authenticity.
ALCOHOL
12.5%
AVG. PRICE
€36
STYLE
Classic
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
12-14°C
INTERESTING FACTS
Fact 01
Vin Santo means 'holy wine' and was historically used in religious ceremonies.
Fact 02
The 'mother' yeast is a living sediment passed down through generations.
Fact 03
Grapes are dried on racks for up to 4 months before pressing.
Fact 04
Aging occurs in small, sealed oak barrels called 'caratelli'.
FOOD PAIRING
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WINE MAKING PROCESS
The production of this Vin Santo begins with the meticulous drying of Malvasia and Trebbiano grapes on racks for approximately four months, a process known as 'passito'. Following drying, the concentrated grape must is fermented in small oak barrels, referred to as 'caratelli'. These barrels are often sealed with wax to control the fermentation environment. The wine then undergoes an extended aging period, a minimum of seven years, within these same 'caratelli'. A defining characteristic of this aging process is the wine's contact with the 'mother' yeast, a traditional sediment of yeast cells passed down through generations, which significantly influences the wine's development and complexity.
