Estate-grown, hand-harvested grapes are dried for 3-5 months before pressing, after which the must is racked into 'caratelli' (small barrels of varying composition) where it ferments and ages for five years before bottling. The wine remains on the 'madre' or starter culture for the entire aging/fermenting period, during which time it is neither racked nor filtered. The resulting wine comprises only 12-15% of the initial yield.
The 2009 Vin Santo del Chianti Classico is so beautiful. Orange confit, dried figs, caramel, hazelnut and honeyed flavors abound. Medium in body, with striking depth and texture. It's a classic Vin Santo from white grapes, as well as a reference-point for the region. It is at once rich, but not at all heavy.