Vin Santo e Cantucci
The classic after dinner combination from Tuscany.
Vin Santo del Chianti Serelle, Ruffino is paired with classic Cantucci alle Mandorle, almond biscotti of Tuscany. Serve at the end of a meal gently dipping and soaking the biscotti.
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 must and as a result the fermentation, in French oak casks, is slow and long.
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.
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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.