In other parts of Tuscany, the typical grape varieties for Vin Santo are Trebbiano and Malvasia. The Vin Santo of the Badia di Morrona, instead, utilizes Colombana as well, a typical grape of this part of Tuscany. The wine is produced in a rigorously traditional way, leaving the grape bunches to dry on reed mats until February in order to increase the sugar content as the grapes dry and raisin. The must then ferments and ages in small barrels for a minimum of four years.
tasting notes: A brilliant golden yellow with amber highlights, aromas of the
wine are attractively intense with notes of apricots, almonds, and
hazelnuts. Dense on the palate, sweet and long, this is a Vin Santo with
an excellent balance between sweetness and a vibrant acidity.
Matches with food: An excellent match with dry pastry or aged cheese accompanied by honey or jam or marmelade. It is also a superior wine for meditation or for moments of relaxation.
Todrink: A great Vin Santo can last virtually for ever.
Blend: Trebbiano, Malvasia and Colombana.
Aging: at least four years in (30 gallon) feuillate.