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
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.