Vin Santo del Chianti Serelle, Ruffino

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Classic Italian Dessert Wine Originating from the Chianti area of Tuscany, Malvasia and Trebbiano grapes from Ruffino...

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Classic Italian Dessert Wine

Originating from the Chianti area of Tuscany, Malvasia and Trebbiano grapes from Ruffino's La Solatia and Gretole estates are carefully dried in well ventilated rooms for about two months. This has the effect of concentrating the sugars in the mustand as a result the fermentation, in French oak casks, is slow and long. 

Sweet Wine — Perfect after an Italian Feast

The wine is then further aged in small oak casks for three years, prior to being blended and bottled. The resulting wine exhibits aromas of candied fruit and notes of honey, eucalyptus and citrus fruits as well as an intriguing touch of nutmeg and caramel. The palate is dense and rich, packed with dried fruit flavours such as apricot, pineapple and fig, with a delicious sweetness in balance and a refreshing finish.

We say go traditional Tuscany and pair with Cantucci alla Mandorla - Traditional Almond Biscotti, 200g at the end of a meal. Gently dip the cantucci and which the liquid rise up the biscotti. 

Net Volume: 37.5cl

ABV: 15.5%

Region: Tuscany

Grape: Malvasia

Secondary Grape: Trebbiano

Allergens: Sulphites


Tuscany (Toscana in Italian) is a central region of Italy known for its beautiful scenery, dedication to the arts, architecture and being the birthplace of the Renaissance. It is a hilly – and in places mountainous – region, but the plains of the Arno river produce an abundance of grains, olives and wheat.

Truffles from Tuscany are regarded as some of the best in the world for their distinctive pungent smell and taste. They used to be sniffed out by trained pigs (known as ‘truffle hogs’) but they were banned in the 1980’s because of their tendency to damage the delicate truffles in their enthusiasm.

Tuscans are particularly keen on their bread, and many a meal starts with a simple bruschetta (known as fettunta in Florence): a freshly toasted slice of Tuscan bread, rubbed with garlic, drizzled with a green olive oil and sparingly sprinkled with salt. Any leftover bread is put to good use, such as in panzanella, a bread and tomato summer salad, or ribolita, a bread soup usually made by reheating old minestrone and adding stale bread (the name means ‘boiled twice’).

Last but by no means least, Tuscany grows very some good grapes. It is home to some of the world’s greatest wine regions: Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano amongst others. It is also known for the dessert wine Vin Santo.