The Castello di Brolio Vin Santo, true to tradition, expresses one of the “historic” grapes of the area, Malvasia del Chianti. Its production method also stays true to tradition.

Notes on the method of production
The grapes destined for Vin Santo are gathered late in the harvest, at the point at which the sugar content is high enough to sustain the long ageing process that this wine undergoes. The bunches are hung and left to dry partially for several months. The must obtained from light crushing ferments slowly and is then placed in 225-litre half-barriques of oak.

Mild winter, little rain in early spring, wet summer but within the average for the season and without any particular peaks, rainy season in late August and in late September.
The last grapes to be harvested were the Sangiovese, which thanks to the considerable differences of temperatures between day and night during September developed exceptional aroma and extractions of colour.
The Malvasia bunches, left to dry until Christmas, were selected with infinite care. This year there is less available than in past years, but the quality will be exceptional.

Amber color. To the nose, hints of dried fruit, almonds, hazelnuts and apricot. Ethereal aroma.
The mouth is full with gentle notes of honey and dried fruit.
Complex aromatic structure with remarkable persistence.