Vinsanto, like Madeira and Sherry, is a historic method of production that has fallen out of favor in modern times. Tasting wines like this from one of Chianti’s classic producers makes us yearn for a resurgence. Trebbiano and Malvasia dried on straw mats in the attic of the winery until the February following harvest, then fermented for five years before being bottled. There are 160 grams per liter of residual sugar in here, but it’s fresh as a daisy. It almost tastes like maple syrup. This could be a pairing for any dessert featuring nuts, or it could be dessert all on its own.
Must be 21 years old to purchase. ID is required at delivery or in-store pickup.
