Production of “Vino Santo” is strictly connected with the Mediterranean climate of Valle dei Laghi and the best areas are where Azienda Agricola Pisoni is situated – near Toblino’s Lake. This “passito” (raisin wine) -particular for its softness and sugar contents- is produced only with the typical VITIGNO of this area : Nosiola grapes. The ripe grapes are left to dry on racks for 6-7 months from October until Easter. During the Holy Week – from this the name “Vino Santo” Holy Wine – the grapes are pressed giving a particular sweet and thick must.
|Affinamento||6-8 years in steel tanks and wood barrels|
|Maturazione in bottiglia||At least 1 year until some decennia|
|Colore||Deep amber coloured with gold reflections|
|Profumo||Deep, persistent, remembering exotic fruit|
|Sapore||Soft, round, very harmonious, intensely structured for the grapes sugar gathered during the drying up period|