Continuing our updates on everything that happens at Castello di Gabbiano in this intense harvest period : in the vineyard, in the cellar, in the barrel room,… today we go to the vinsantaia – the room dedicated to the production of Vinsanto.
The Trebbiano and Malvasia grapes have been harvested in September and are withering, hung on racks and ventilated. In a few months, after drying, the grapes will be pressed and the must transferred into “caratelli” – different capacity oak barrels – where it will rest for at least 4 years.
We do not produce Vinsanto every year – and not always exclusively with Trebbiano and Malasia, sometimes with a small percentage of Sangiovese: we produce it only when we have the most suitable grapes to undertake the particular process necessary for this special creation.
