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Holy wine
Vin Santo DOC is the other Limited Edition product of Tenuta Natalina Grandi, obtained only from the best vintages.
Produced with the best grapes, dried for 150 days in the loft, pressed, fermented for a minimum of 36 months in 110 liter barrels. A unique product, a nectar with a fine and persistent perlage with scents of dehydrated fruit, ripe exotic fruit, dates, tobacco, cocoa beans, coffee, caramelized almonds. It goes well with chocolate in general, biscuits, jam tart, aged cheeses
Strength alcoholic:13.5% vol.
Service temperature:10°-12° C
1 bottle
€25,00
€23,20
6 bottles
€15,73per bottle (-32%)
€94,37
DATA SHEET
Grape variety:
Gargano 100%
Typology:
Sweet white wine
Production area:
Locality of Monte di Mezzo
(hilly area, volcanic terrain)
Hints:
Dehydrated fruit, ripe exotics, dates, tobacco, cocoa beans, coffee, caramelized almonds
Pairing
Chocolate in general, biscuits, jam tart, cheese
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Alcohol content
13.5%
Vintage
2013
Harvest:
Manual in 5 kg boxes
Refinement:
In caratelli
Yeasts:
Selected
Total acidity:
5.90 g/l
Sugar residue:
110 g/l
The Vineyard
The Garganega vine is the most important white berried variety in the province of Vicenza. With a myriad of scents among which almond and white flowers stand out, Garganega is a balance of extracts and sugars. With pentagonal leaves with pronounced teeth; long, cylindrical and slightly loose bunches; golden yellow grapes, the Garganega in the Grandi estate is divided between the hills, in the Monti di Mezzo area, and the plain, in the Giaroni area
The production
The grapes, transported to the cellar in cassoni bins to avoid crushing, are dried for 150 days in the loft before being pressed. After the first alcoholic fermentation in steel tanks, the wine is then fermented for a minimum of 36 months in 1.1 hectolitre French oak barrels
The production
The grapes, transported to the cellar in cassoni bins to avoid crushing, are dried for 150 days in the loft before being pressed. After the first alcoholic fermentation in steel tanks, the wine is then fermented for a minimum of 36 months in 1.1 hectolitre French oak barrels
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