Some of the grapes are sun dried in the strong Santorini summer sun while some others are shade dried to maintain relative fruit freshness.
After about ten days in the sun, and since the grapes have been sufficiently dehydrated from the sun, they are exhaustively pressed for many hours until they give us the last drop of their highly concentrated and aromatic must. We estimate that until this stage, the yield does not exceed 80-100lt of must for each acre of vineyard!
Then, the must is placed in old oak barrels where very slowly, the alcoholic fermentation begins. This fermentation, under the influence of many sugars and the alcohol produced, will stop by itself, leading to the birth of a naturally sweet wine.
Then time is slowing down…
Our VINSANTO will continue to age in these same casks that have fermented for at least 10 years, acquiring through the sequence of seasons both the deep honey color that characterizes it and its complex aromatic character.
And at the right time, VINSANTO will simply be bottled without any treatment or filtration.
Complex and intense aromas, where the caramelized fruits like raisins, apricots and figs predominate. Sweet and very complex taste with impressive length. Notes of coffee, bergamot and again dried fig are the most distinct. It is also important to emphasize that although it is a very sweet wine, it manages to balance with a good acidity that continues to provide it with nerve and intensity.
Enjoy this rare wine at 6-8oC with a beautiful dark chocolate dessert or cellar it for future enjoyment for many, many years.