- Il Grigio Grappa Chianti Classico
- Il Grigio Chianti Classico Gran Selezione Docg
- Poggio Rosso Chianti Classico Gran Selezione Docg
- Il Grigio Chianti Classico Riserva Docg
- San Felice Chianti Classico Docg
- Vigorello Toscana Igt
- Pugnitello Toscana Igt
- Ancherona Chardonnay Toscana Igt
- Il Grigio In Pincis Vin Santo Chianti Classico Docg
- Belcaro Vinsanto Chianti Classico
- Olio E.V. Il Velato
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Il Grigio In Pincis Vin Santo Chianti Classico Docg
Our Vin Santo In Pincis is only produced in the finest vintages, when conditions yield the soundest grapes and the highest sugar levels. Rigorously selected clusters of Trebbiano Toscano and Malvasia del Chianti are subjected to a lengthy drying process, then the wine spends seven years in wood casks.
SCHEDA TECNICA
- VINTAGE FEATURES
- Mild and rainy end of winter and early spring with temperatures above seasonal average. Generous rainfalls at the end of May and beginning of June assured a good supply of water to the vines; high temperatures during summer allowed a perfect ripening of grapes ensuring an excellent harvest as for quality ; quantities instead suffered a reduction of 10% compared to previous years.
- VINEYARD LOCATION
- Vignone vineyard of San Felice (Castelnuovo Berardenga, Siena)
- VINEYARD LOCATION
- 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 100%
- HARVEST
- 20 October
- VINIFICATION & MATURATION
- The grape clusters are picked and then hung under the cellar roof to dry; they are pressed in December or January. The must ferments and then ages 7-8 years in small French barrels, followed by a further 12 months in the bottle.
- BOTTLES PRODUCED
- 1.300
- SERVING TEMPERATURE
- 16–18 °C
- ALCOHOL CONTENT
- 17% Vol
- CELLARING
- Over 20 years
- TOTAL ACIDITY
- 6,5 g/l
- RESIDUAL SUGAR
- 127 g/l
- 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
SOMMELIER
Silky-smooth and elegant, boasting a brilliant antique-gold hue, and releasing a cornucopia of aromas including roasted coffee, dates, dried figs, and honey. Sweet and round, with intense flavors; beautifully balanced. The classic “vino da meditazione,” for sipping at meal’s end with petits fours or semi-sweet chocolate cakes.
GOURMET
A truly meditative, end-of-meal wine, to enjoy with petit fours and semi-sweet chocolate cakes rich in dried fruit.
PREMI & RICONOSCIMENTI
- ANNATA
- CONCORSO
- RICONOSCIMENTO
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