Fattoria dei Barbi, Vin Santo DOC 2006

Italy

Availability: In stock.

Winemaking

The grapes are collected in mid September and then set to dry on special reed mats locally called “graticci”. Between late December and early January the juice in the grapes is reduced to a very sugary syrup that reaches 18-19° bé (parameter that indicates the proportion between sugar and water level); at this stage the grapes are softly pressed and the concentrated liquid must is sealed together with the “madre” (literally “mother”: natural yeasts produced through decades and always kept alive) in big oak kegs ( 1 or 2 hl ) for at least three years. Afterwards the wine is separated from the “madre” and aged for 2/3 years in smaller oak-kegs (0.65 hl), before being bottled. .