aciniAMBRA

Acini d’Ambra – Vin Santo

After a careful selection of the best Trebbiano and Sangiovese grapes in the vineyard, the grapes are dried in special ventilated rooms for a period of about 4 months. Manual crushing. The must is placed in barrels of chestnut and oak for aging for a minimum of 3 years.

Variety: Sangiovese, white Trebbiano

Production area: The hills of San Miniato

Type: Tuscan Vin Santo

Alcohol: 16% vol.

Training system: Unilateral spurred cordon and gouyot

Planting: 3500 vines per hectare

Age of vines: 20 years

Harvest: Manual

Production per hectare: 65 quintals of grapes

Bottles produced: max 1000

Winemaking: In chestnut and oak casks for aging

Ageing: In the bottle for at least 6 months

Colour: Amber with golden highlights

Nose: Floral and dried fruit

Taste: Harmonious, well-structured, long and persistent.