Vin Santo has been made at the Coltibuono Abbey for nearly a thousand years, and in this family's hands since 1846. The traditional Tuscan hospitality wine, the one sharecroppers hid a barrel of in the farmhouse attic. Golden amber in the glass, with aromas of nuts and dried fruit, full-bodied and sweet but carried by bright acidity that keeps the whole thing from going syrupy. A millennium of practice, farmed organically, poured by the glass.
Winemaker Notes
Vin Santo has probably been produced at the Coltibuono Abbey for almost a thousand years, and since 1846 in the family. Vin Santo is the traditional hospitality wine and the true Tuscan vino del contadino (farmer’s wine). The sharecroppers would hide a barrel of it in the attic of the farmhouse because it was made for use of the family. Using the traditional process, Trebbiano and Malvasia are picked early and dried into raisins indoors before being fermented and aged in sealed barrels stored in attics for 6 years. With its sweet intensity, vibrant acidity, and unique combination of nuttiness and dried fruit notes, Badia a Coltibuono Vin Santo is way more than a typical dessert wine.
Tasting Notes
Golden amber. Aromas of nuts and dried fruit. Full-bodied and sweet with bright acidity.
Professional Ratings
92
Wine SpectatorA medium-weight dessert white, evoking caramel, almond paste, brown butter and orange peel flavors. Lively, ending with a lingering, caramel nuttiness. Trebbiano and Malvasia. Drink now through 2040. 666 cases made, 300 cases imported.
About the Producer
There are few other wineries anywhere that have such an aura of vinicultural history as that of Badia a Coltibuono. In Europe, it is not too difficult to find wineries that have origins dating back one, two, three, even five centuries, but the edifice at Badia a Coltibuono has been watching over winemaking for almost a thousand years—and the building was constructed long after wine was first made on the property. Grapeseeds and amphorae from the first century A.D.
