Palate
Freshness, remarkable complexity, and lingering finish.
Growing Conditions
An autumn with low temperatures and copious rainfall was followed by harsh temperatures and snow until March. The spring at first was quite cool, then temperatures were very high in May, dropping at the end of the month and staying low until mid-June. The summer was very hot and dry at the beginning, but in August some rainfall slowed down the ripening process. Then from the second half of August good temperature fluctuations between day and night resulted in grapes with great oenological potential.
Guyot
Winemaking
In October, the carefully handpicked grapes are laid out on racks and left to rest until the beginning of the following year. After pressing, the must is sealed and undergoes fermentation in small oak, cherry and chestnut barrels.
Resting for over 15 years in the Vinsantaia, Vinsanto Occhio di Pernice is exposed to seasonal temperature changes. Once fermentation is complete, this exceptional wine is bottled, allowing it to age indefinitely while maintaining its freshness.
Aging
16 years in chestnut and cherry barrels
