/vˈin sˈanto dˈel kjˈantɪ klˈas͡siko/
- Tuscany
- Vineyard Area: N/A
- Year Appellation Started: 1995
- Appellation Last modified: 2014
- Red Grapes: Sangiovese
- White Grapes: Malvasia Bianca Lunga, Trebbiano Toscano
- Air dried
- Vin Santo: minimum 60% Trebbiano Toscano and/or Malvasia Bianca Lunga + maximum 40% other white or red grape varieties allowed for cultivation in the region. Minimum 80% Sangiovese + maximum 20% other white or red grape varieties allowed for cultivation in the region for “Occhio di Pernice”.
- Total Production: 839 Hectolitres
- White Wine: N/A
- Rose Wine: N/A
- Red Wine: N/A
- The production of Vin Santo del Chianti Classico is labor-intensive and traditional. After harvesting, the grapes are dried on straw mats or hung in well-ventilated rooms for several months. This process, called appassimento, concentrates the sugars and flavors in the grapes.
- After drying, the grapes are pressed, and the must is placed in small wooden barrels known as “caratelli.” These barrels are often stored in attics, where they are exposed to the temperature variations of the changing seasons. The wine is aged for at least three years, but often much longer, resulting in a rich and complex flavor profile.