Vin Santo VDT 2011 - Avignonesi

Trebbiano and Malvasia grapes from Tenuta Le Capezzine are dried on mats protected under the roof for six months. The volume is reduced to a quarter. The grape juice obtained from the shriveled berries is as thick as honey and just as sweet. In small oak barrels (caratelli), the must ferments and matures for about ten years. An important part of this process is the so-called “madre”, a sediment made up of yeasts and bacteria. She is of undetermined age, in any case well over a hundred years old. Of a hundred kilos of grapes, only a few liters remain: an elixir that is viscous and beguiling for the nose and palate.