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Food and Wine


The wine of Cantucci

When you say "Vin Santo" about Tuscany. This type of wine, one of the most famous fortified wines, the region occupies a privileged place since medieval times.

The origins of its name are different stories, the most established is the one belonging to a siennese legend according to which, in 1348, a friar was distributing a wine used to celebrate the mass, which was apparently able to heal the sick who they drank; Hence the belief that it was miraculous and so "Holy". It is not excluded that simply hadn't been defined santo for its use during the mass. From color ranging from pale yellow to Amber intense, Vin Santo del Chianti DOC has the palate a velvety taste and an intense aroma and distinctive. The grapes used to make it happen is the Trebbiano toscano and Malvasia (at least 70%) and any additional red or white grape varieties.

Its production zone coincides with that of Chianti Docg, includes the provinces of Arezzo, Firenze, Pisa, Pistoia, Prato and Siena; the grapes, harvested at the right degree of ripeness, undergo a drying process so as to increase the percentage of sugars, then pounded until the wine that is laid to rest in oak or chestnut barrels. The Vin Santo del Chianti DOC is a wine that goes well with fruit, especially with the dry and with typical Tuscan pastry like biscotti. DOP (controlled origin Denomination) obtained in 1997, marked an important milestone in the enhancement of a product now symbol of Tuscan viticulture of Chianti.


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