Made with Trebbiano, Malvasia and Sangiovese, the 2005 Vin Santo del Chianti Classico opens to a brilliant amber color and thick viscosity that hugs to the rim of the glass. Oak-driven tones of vanilla and caramel are immediately apparent, but quickly followed by candied fruit, butterscotch and orange peel. Clusters undergo a natural drying process on mats until February of the following year. The must is transferred to sealed oak casks containing the “mother,” or gelatinous remains from previous vintages. Fèlsina and consulting winemaker Franco Bernabei have made a fine showing with this new set of releases. This winery proved especially deft at handling the hotter temperatures and scorching African winds that washed over Tuscany, drying out fruit and pushing ripeness forward, during the summer of 2011. (ML)
This sweet and mellow mix of butterscotch, caramel and salted almond flavors is shaped by vibrant acidity, which brings focus on the long butterscotch aftertaste. (BS)
Made with 80% Malvasia-Trebbiano and 20% Sangiovese, this amber-colored nectar reveals aromas of dried stone fruit, hazelnut and a whiff of clove. The rich but balanced palate delivers mature apricot, toasted hazelnut and citrus zest brightened y just enough fresh acidity. Pair this with classic Tuscan almond cookies. (KO)
Malvasia, Sangiovese and Trebbiano in equal parts. Seven years in caratelli (50- to 100-litre barrels). Deep ochre. Honeyed barley-sugar nose. Honeyed and viscous on the palate with that barley-sugar flavour cut through by the the acidity. Intoxicating in every way. 17.5/20 points (JH)
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