Vin Santo del Chianti with Fattoria Poggio Alloro

Vin Santo del Chianti is a traditional Italian dessert wine produced in the Chianti region of Tuscany, recognized with a Denominazione di Origine Controllata (DOC) status in 1997.  It is made using the "passito" method, where white grapes—primarily Trebbiano and Malvasia—are hand-harvested and dried for several months to concentrate their sugars before being pressed and fermented.  The wine is aged for a minimum of three years in small wooden barrels, traditionally made of chestnut or oak, known as "caratelli", which range from 50 to 300 liters in size.

We first experienced a Vin Santo del Chianti during a visit to Fattoria Poggio Alloro, a farm winery overlooking San Gimignano. The farm specializes in Vernaccia di San Gimignano, Grappa, Chianti DOCG, and Vin Santo del Chianti.  The name Poggio Alloro means Bay Leaf Hill, and it refers to the bay laurel bushes that grow everywhere on their property. This is a destination providing spectacular views of San Gimignano and the surrounding rolling hills as well as organically growing a multitude of agricultural commodities from grapes; olives; fruits; vegetables; and grains: barley, oats, corn, sunflowers, durum, wheat, and farro to produce the delicious durum, semolina and farro pasta.

Their Vin Santo del Chianti is made in the traditional method described above using Trebbiano Toscano, Malvasia, and Colombana Nera grapes. DNA analysis confirms that Colombana Nera is a natural cross between Sciaccarello (Mammolo) and an unknown parent variety.  Despite its thick skin, it produces a light-colored wine - so used prevalently in blends. After fermentation, the wine is aged minimum five years in caratelli casks. The color is golden amber, with a toasted fruit aroma,  with a slightly sweet fig and apricot flavor. Serve with biscotti.