A really special naturally made Vin Santo from the Chianti region in Tuscany. Grapes of Trebbiano, Malvasia, and San Colombano are harvested late, laid out on racks to dry for a few days to concentrate the sugars, and then they are fermented naturally in the traditional 'Caratelli' - small little Vin Santo barrels. Here the wine is then left unrtouched for  for three years, developing a gorgeous oxidative profile. After three years, the wine is bottled, and then aged for a further two years at the winery before release. 

The nose on this is intense. So complex, and slightly reminiscent of an old Madeira. On the palate is alive! Fresh, zesty, with an insanely long finish of walnuts and hazelnuts.