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Castello di Radda Vin Santo del Chianti Classico Occhio di Pernice 0.5L 2019

Castello di Radda

Castello di Radda’s 2019 Vin Santo del Chianti Classico Occhio di Pernice is a Tuscan dessert wine made from Canaiolo Nero, Malvasia and Sangiovese...
Vintage
2019
Grape
Canaiolo Nero, Malvasia, Sangiovese
Alc.
13.00%
Region
Tuscany

€46,00/pcs.

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Min. 3 pcs.
Delivery between Nov 10 and Nov 12

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Description

Castello di Radda’s 2019 Vin Santo del Chianti Classico Occhio di Pernice is a Tuscan dessert wine made from Canaiolo Nero, Malvasia and Sangiovese. The “Occhio di Pernice” style is a distinctive, traditionally rosé-hued expression of Vin Santo, a wine with a long history in Tuscany.

Tasting Notes
Expect a deep amber to coppery hue, with aromas and flavours commonly associated with this style: dried apricot, raisin, fig, honey and toasted nuts, often complemented by notes of spice. Its sweet, concentrated palate is typically balanced by lively acidity. Serve as a dessert wine or enjoy on its own. Vin Santo can develop gracefully with age, though the bottle’s ideal drinking window depends on its storage and the producer’s specific winemaking choices.

Production
The grapes come from Chianti Classico in Tuscany, where the region’s varied hillside vineyards and warm growing season suit ripe, expressive fruit. Vin Santo is traditionally made by drying harvested grapes before fermentation and ageing the wine in small casks; the producer’s specific harvesting, vinification and maturation details for this bottling are not provided.

Food & Serving
Pair with almond biscuits, cantucci, fruit tarts or blue cheese, or serve it on its own after a meal. A lightly chilled serving temperature of around 10–12°C should help reveal its aromas while keeping the sweetness in balance. Decanting is generally unnecessary; open shortly before serving.

Product information
Type Dessert wine
Producer Castello di Radda
Vintage 2019
Country Italy
Region Tuscany
Grape Canaiolo Nero, Malvasia, Sangiovese
Alcohol 13.00%
Food pairing Cheese, Dessert
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