The great pleasure that I derive from offering visitors our VinSanto, and our passion for its production, led us in recent years to travel as bit farther down this road, and today we can look forward to the first release of Occhio di Pernice towards the end of 2014.
This rare oxidative wine is made with the same traditional process as Vin Santo, but using only sangiovese grapes; it is aged in small casks, but only of oak, where it spends a minimum of 7 years.
ALCOHOL: 16.5 % vol.
TOTAL ACIDITY: 8.25 g/l
RESIDUAL OF SUGAR: 300 g/l
BOTTLES PRODUCED: 650
GRAPE VARIETY: Sangiovese 100%
GROWING AREA: San Miniato, Toscana
SURFACE AREA: 0.8 hectares.
AGE OF VINES: over 40 years.
TRAINING SYSTEM: Spurred cordon.Last ten days of Septem
HARVEST PERIOD: Last ten days of September
SOILS PROFILE: Base of sandstone, with high PH and considerable intrusion of Pliocene marine fossil formations, well integrated with abundant clay.
ALTITUDE: 100-150 mt. A.s.l.
VINEYARD DENSITY: 3500 ceppi per ettaro.
YIELD PER VINE: 2 kg grapes
DRYING PROCESS: 5 months.
FERMENTATION: In completely sealed oak barrels.
MATURATION: 7 years in the same fermentation barrels
REFINING: in bottle for 12 months.
RECOMMENDATIONS: Store the bottle on its side at 20°C or less. Avoid full light. Serve at 12-14°C
SERVING SUGGESTIONS: smoking Sigars, meditation moments, blue cheese, chocolate cakes, liver patè.
SENSORY PROFILE:
Colour: very intense amber color with light ruby nuances.
Nose: first sweet impact of dried apricot, then honey and macerated berries.
Flavour: succulent in sweetness and density, well-balanced between lively acidity and dried fruit.