|Grapes||Trebbiano Toscano and Malvasia|
|Ageing||10 years in "caratelli" (50-liter oak casks), in contact with the "madre" (a century-old natural yeast)|
|Refinement in the bottle||minimun 12 months|
|Serving temperature||Serve slightly chilled. This wine can be stored in the fridge for up to a year after it was opened, without altering its unique qualities.|
Check the origin of the grapes
I Poggetti: Malvasia, Trebbiano toscano
A bevy of white flowers, toffee, Armagnac, mint, pine and mocha aromas flow from the Avignonesi’s 1999 Vin Santo, a wine I would say is the richest Vin Santo made, were it not for the estate’s Occhio di Pernice! Smooth, silky and totally caressing on the palate, the Avignonesi Vin Santo is a wine everyone should taste at least once, if nothing else to understand the boundaries of what Vin Santo can be.
VINOUS, Antonio Galloni
Thick and intense, this mouthcoating dessert wine shows a whiff of acetone, settling into flavors of raisin, toffee, molasses and candy-coated almond, gliding to the long finish. Despite the unctuous texture, this is never heavy or cloying. Smoky.
The 1999 Vin Santo di Montepulciano is an absolutely delicious treat that is as precious as a fine piece of jewelry. In the best Vin Santo spirit, the bouquet opens to intense aromas of candied almond, orange zest, caramel, chestnut honey, resin, tar and perfumed shellac. You feel the alcohol, but the mouthfeel is so dense and rich that the heat is well integrated into the enormous fibrous richness of this delicious creation. – Monica Larner
I Vini d’Italia 2014
Vino dell’eccellenza Le Guide de l’espresso