A symbol of traditional Tuscan hospitality, this wine is
nevertheless quite rare, often a real treat. Our Vinsanto
maintains the old habit of greeting and honoring guests and
friends with something special, even if the whole yearly
production is no more than a few thousand bottles.
What is Vinsanto dei Barbi?
it is made with 55%
“Trebbiano” grapes, 35% “Malvasia” and 10% “Sangiovese”.
Vinification of ageing:
the grapes are collected in mid
September and then set to dry on special reed mats locally called
“graticci”. Between late December and early January the juice
in the grapes is reduced to a very sugary syrup that reaches
18– 19° bé (parameter that indicates the proportion between
sugar and water level); at this stage the grapes are softly pressed
and then concentrated liquid liquid must is sealed together with
the “madrea” (literally “mother”: natural yeasts produced
through decades and always kept alive) in small oaks casks (1 or
2 hl) called “Caratelli” for at leats three years. The Caratello is a
small wooden container that has always been used in Vinsanto
production as the place for all the biochemical transformations
the must goes through in the extremely lenghty period it
remains there. Afterwards the wine is separated from the
“madre” and aged again in smaller oak kegs (0.65 hl), before
being definitively bottlked.
Amber yellow colour. On the nose it has a
delicious and intensively aromatic bouquet with a broad suite of
fragrances: raisins, dried and candied fruits, walnuts and a
delicate hint of chestnut honey . It shows a finely bilance palate
whose sweetness never cloys thanks to fresh acidity and vibrant,
a wine to be sipped and enjoyed slowly,
at 14° – 15° C it perfectly matches with “Cantucci” (dry Tuscan
almond biscuits); at 10° – 12° C with savoury and mature
cheeses, liver based cold cuts and pâtè or on its own as a
Capacity of ageing
Vinsanto dei Barbi can be kept for decades.
In our cellar we have a collection of bottles that dates back