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Rocca di Montegrossi

Rocca di Montegrossi - Vin Santo del Chianti Classico DOCG 2013

Rocca di Montegrossi - Vin Santo del Chianti Classico DOCG 2013

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Rocca di Montegrossi - Chianti Classico DOCG



Vin Santo del Chianti Classico DOCG

100% Malvasia Bianca di Toscana

Vin Santo di Rocca di Montegrossi is produced from Malvasia Bianca del Chianti . It is particularly suitable for the production of this type of wine thanks to its aromatic richness, the thickness of the grape skins and their propensity to oxidation.

The bunches of grapes are hung one by one on the nets in a well-ventilated area under the beams. All the nets were hanging from the rails. During the drying phase the grapes are influenced by noble rot ( botrytis cinirea ), which gives distinctive and surprising characteristics. Thanks to the rails, workers can move the nets and make their way through the drying room removing grapes that have started to spoil. This operation is carried out every week until pressing, which generally takes place in January following the harvest.

At the end of this 3-4 month period the grapes are quite concentrated, with a high sugar content. They are delicately pressed and the must thus obtained goes into small barrels (50 and 100 litres) of a variety of woods (cherry, oak, mulberry) in which it ferments and matures for 6-7 years. The resulting wine is bright amber in color.

On the palate it is velvety, with intense, persistent complexes of apricot, dried fig, toasted almond, date, caramel and coffee aromas. Thanks to its distinctive freshness and delicacy, it is an excellent meditation wine, although it will work very well as a dessert wine, with dry pastries or creme brulee, and will also work well with gorgonzola or foie gras.

Annual production is less than 2,000 0.375 liter bottles, a tiny quantity (the yield of grapes in wine is less than 10%).

In other words, this wine is not produced according to commercial logic, but as Rocca di Montegrossi owner Marco Ricasoli Firidolfi observes, it is “poetry to pour”.

Drying period
Almost 2 and a half months on vertical mobile networks.
The grapes were pressed from 14 to 19 December 2012

Reducing sugars
351.00 g/l

Total dry extract
396.10 g/l

Fermentation and maturation period
7 years and 10 months in oak, mulberry and cherry barrels

Bottling date
January 14, 2020

Periods of bottle aging in the company's cellars
36 months

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