Il Grigio In Pincis Vin Santo Chianti Classico Docg

Only in the finest vintages, when conditions yeld the soundest grapes and the highest sugar levels, is our Vin Santo In Pincis  produced. Rigorously selected clusters of Trebbiano Toscano are subjected to a lenghhty drying process, then the wine spends seven years in small wooden casks.

 

SCHEDA TECNICA

VINTAGE FEATURES
Higher than average temperatures witnessed in winter and spring favored a somewhat earlier than normal beginning of the vegetative cycle. A rise of three or four degrees in the second half of March and in April, in fact, caused the vines to bud an average of seven to twenty days earlier than most years. Cool summer nights prevented an excess of heat that would have brought premature ripening and threatened the complexity of the resultant wines. The grape clusters arrived in the cellar perfectly sound and with good levels of sugars and acids, and outstanding concentration of polyphenols. All in all, a memorable growing season.
VINEYARD LOCATION
Vignone vineyard on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture. Some extension into silt-and sand-rich alluvial soils.
TRAINING SYSTEM
Spur – pruned cordon
GRAPES
Trebbiano Toscano 75%, Malvasia del Chianti 25%
HARVEST
20 October
VINIFICATION & MATURATION
The grape clusters are picked and then hanged under the cellar –roof to dry ; they are pressed in December or January. The must ferments then ages 7-8 years in small French barrels, followed by a further 12 months in the bottle.
BOTTLES PRODUCED
4.000
SERVING TEMPERATURE
16–18° C
ALCOHOL CONTENT
15,5% Vol
CELLARING
More than 20 years
TOTAL ACIDITY
6,7 g/l
RESIDUAL SUGAR
196 g/l
VINTAGE FEATURES
Higher than average temperatures witnessed in winter and spring favoured a somewhat earlier than normal beginning of the vegetative cycle. A rise of three or four degrees in the second half of March and in April, in fact, caused the vines to bud an average of seven to twenty days earlier than most years. Cool summer nights prevented an excess of heat that would have brought premature ripening and threatened the complexity of the resultant wines. The grape clusters arrived in the cellar perfectly sound and with good levels of sugars and acids, and outstanding concentration of polyphenols. All in all, a memorable growing season.
VINEYARD LOCATION
Vignone vineyard on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture. Some extension into silt-and sand-rich alluvial soils.
TRAINING SYSTEM
Spur – pruned cordon
GRAPES
Trebbiano Toscano 75%, Malvasia del Chianti 25%
HARVEST
October 20
VINIFICATION & MATURATION
The grape clusters are picked and then hanged under the cellar –roof to dry ; they are pressed in December or January. The must ferments then ages 7-8 years in small French barrels, followed by a further 12 months in the bottle.
BOTTLES PRODUCED
600 half bottles
SERVING TEMPERATURE
18°-20° C
ALCOHOL CONTENT
15,5% Vol
CELLARING
More than 20 years
TOTAL ACIDITY
6,7 g/l
RESIDUAL SUGAR
196 g/l
TYPE
Vin Santo Chianti Classico Doc
VINEYARD LOCATION
Vignone vineyard on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
350-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on the Monte Morello formation. Some extension into silt-and sand-rich alluvial soils
TRAINING SYSTEM
Spur-pruned cordon
GRAPES
Trebbiano Toscano 75%, Malvasia del Chianti 25%
HARVEST
October 20
VINIFICATION AND CONDITIONING
The grape clusters are picked and then laid out to dry on mats called "paglie" (straw mats); they are pressed in December or January. The must ferments then it ages 7-8 years in small, 225-litre French oak barrels called "caratelli", followed by a further 12 months in bottle
BOTTLES PRODUCED
2400 in 0.375 l bottles
SERVING TEMPERATURE
18°-20° C
ALCOHOL CONTENT
16,5% Vol
TOTAL ACIDITY
6,5 g/l
RESIDUAL SUGAR
105 g/l
AGEING POTENTIAL
More than 20 years
TYPE
Vin Santo Chianti Classico Doc
VINEYARD LOCATION
Vignone vineyard on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
350-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on the Monte Morello formation. Some extension into silt-and sand-rich alluvial soils
TRAINING SYSTEM
Spur-pruned cordon
GRAPES
Trebbiano Toscano 75%, Malvasia del Chianti 25%
HARVEST
October 18th
VINIFICATION AND CONDITIONING
The grape clusters are picked and then laid out to dry on mats called "paglie" (straw mats); they are pressed in December or January. The must ferments then it ages 7-8 years in small, 225-litre French oak barrels called "caratelli", followed by a further 12 months in bottle
BOTTLES PRODUCED
1,100 in 0.375 l bottles
SERVING TEMPERATURE
18°-20° C
ALCOHOL CONTENT
15,6% Vol
TOTAL ACIDITY
5,8 g/l
RESIDUAL SUGAR
120 g/l
AGEING POTENTIAL
More than 20 years
TYPE
Vin Santo Chianti Classico Doc
VINEYARD LOCATION
Vignone vineyard on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
350-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on the Monte Morello formation. Some extension into silt-and sand-rich alluvial soils
TRAINING SYSTEM
Guyot
GRAPES
Trebbiano Toscano 75%, Malvasia del Chianti 25%
HARVEST
October 18th
VINIFICATION AND CONDITIONING
The grape clusters are picked and then laid out to dry on mats called "paglie" (straw mats); they are pressed in December or January. The must ferments then it ages 7-8 years in small, 225-litre French oak barrels called "caratelli", followed by a further 12 months in bottle
BOTTLES PRODUCED
1,100 in 0.375 l bottles
SERVING TEMPERATURE
18°-20° C
ALCOHOL CONTENT
14,8% Vol
TOTAL ACIDITY
7,5 g/l
RESIDUAL SUGAR
240 g/l
AGEING POTENTIAL
More than 20 years
TYPE
Vin Santo Chianti Classico Doc
VINEYARD LOCATION
Il Vignone vineyard on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
350-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on the Monte Morello formation. Some extension into silt-and sand-rich alluvial soils
TRAINING SYSTEM
Guyot
GRAPES
Trebbiano Toscano 75%, Malvasia del Chianti 25%
HARVEST
October 18th
VINIFICATION AND CONDITIONING
The grape clusters are picked and then laid out to dry on mats called "paglie" (straw mats); they are pressed in December or January. The must ferments then it ages 7-8 years in small, 225-litre French oak barrels called "caratelli", followed by a further 12 months in bottle
BOTTLES PRODUCED
1,100 in 0.375 l bottles
SERVING TEMPERATURE
18°-20° C
ALCOHOL CONTENT
14,8% Vol
TOTAL ACIDITY
7,5 g/l
RESIDUAL SUGAR
240 g/l
AGEING POTENTIAL
More than 20 years
TYPE
Vin Santo Chianti Classico Doc
VINEYARD LOCATION
Il Vignone vineyard on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
350-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on the Monte Morello formation. Some extension into silt-and sand-rich alluvial soils
TRAINING SYSTEM
Guyot
GRAPES
Trebbiano Toscano 75%, Malvasia del Chianti 25%
HARVEST
September 25th
VINIFICATION AND CONDITIONING
The grape clusters are picked and then laid out to dry on mats called "paglie" (straw mats); they are pressed in December or January. The must ferments then it ages 7-8 years in small, 225-litre French oak barrels called "caratelli", followed by a further 12 months in bottle
BOTTLES PRODUCED
1,680 in 0.375 l bottles
SERVING TEMPERATURE
18°-20° C
ALCOHOL CONTENT
14,9% Vol
TOTAL ACIDITY
5,6 g/l
RESIDUAL SUGAR
122,5 g/l
AGEING POTENTIAL
More than 20 years
TYPE
Vin Santo Chianti Classico Doc
VINEYARD LOCATION
Il Vignone vineyard on the Agricola San Felice estate (Castelnuovo Berardenga)
ALTITUDE
350-400 metres (above sea level)
SOIL PROFILE
average consistency, rich in coarse material. Mostly limestone and loam, resulting from the disintegration of Alberese and Galestro, resting on Monte Morello sandstone. Small holdings alluvial terrain, rich in sand and silt
TRAINING SYSTEM
Guyot
GRAPES
Trebbiano Toscano 75%, Malvasia del Chianti 25%
HARVEST
4th October
VINIFICATION AND CONDITIONING
the grapes are picked and left to dry on matting called “paglie” (straw mats) and then squeezed in February. The must ferments and then it is refined for 7-8 years in “caratelli”, small 225-litre French oak barrels
BOTTLES PRODUCED
1,200 size 0.375 litre
SERVING TEMPERATURE
18-20° C
ALCOHOL CONTENT
14,1% Vol
TOTAL ACIDITY
6,5 g/l
RESIDUAL SUGAR
62 g/l
AGEING POTENTIAL
more than 20 years
TYPE
Vin Santo Chianti Classico Doc
VINEYARD LOCATION
Il Vignone vineyard on the Agricola San Felice estate (Castelnuovo Berardenga)
ALTITUDE
350-400 metres (above sea level)
SOIL PROFILE
average consistency, rich in coarse material. Mostly limestone and loam, resulting from the disintegration of Alberese and Galestro, resting on Monte Morello sandstone. Small holdings alluvial terrain, rich in sand and silt
TRAINING SYSTEM
Guyot
GRAPES
Trebbiano Toscano 75%, Malvasia del Chianti 25%
HARVEST
17th October
VINIFICATION AND CONDITIONING
the grapes are picked and left to dry on matting called “paglie” (straw mats) and then squeezed in February. The must ferments and then it is refined for 7-8 years in “caratelli”, small 225-litre French oak barrels
BOTTLES PRODUCED
2,500 size 0.375 litre
SERVING TEMPERATURE
18-20° C
ALCOHOL CONTENT
16.6% Vol
TOTAL ACIDITY
6.4 g/l
RESIDUAL SUGAR
84 g/l
AGEING POTENTIAL
more than 20 years

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SOMMELIER

Suave and elegant, with a brilliant antique-gold colour and a bouquet of coffee, dates, dried figs and honey; sweet, flavoursome and perfectly balanced.

GOURMET

A truly meditative, end-of-meal wine, to enjoy with petit fours and semi-sweet chocolate cakes rich in dried fruit.

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