Sant'Antimo

The protected designation of origin "Sant'Antimo" includes wines: White, Red (also Novello), Vin Santo (also Riserva), Vin Santo Occhio di Pernice (also Riserva), Chardonnay, Sauvignon, Pinot Grigio, Pinot Noir, Cabernet Sauvignon and Merlot.

Grapes

For the production of white and red wines without further specifications, it is necessary to use grapes of the corresponding colour, suitable for cultivation in Toscana. The basic ampelographic request for Vin Santo (at least 70% of Trebbiano Toscano and/or Malvasia Bianca Lungo) and Vin Santo Occhio di Pernice (Sangiovese between 50% and 70%, together with Malvasia Nera, between 30% and 50%) is more precise. Finally, in single-variety production, this must represent at least 85% of the grapes. In all types, within the limits of the remaining quotas, the use of other similar grape varieties suitable for cultivation in Toscana is still allowed.

Physicochemical and Organoleptic properties

"Sant'Antimo" white (11.5% vol.) is straw yellow in colour and has a delicate and pleasant aroma and a dry, full and harmonious flavour. The red (12% vol.), on the other hand, has a ruby red hue, which as it ages tends towards garnet; its aroma is vinous and pleasant; its flavour is savoury, harmonious and sometimes austere. The appearance of Vin Santo (also in the Riserva version) ranges from golden straw to intense amber, with a hetero and characteristic aroma and a harmonious and velvety flavour, which in the sweet variant emerges with a more pronounced roundness; the alcohol content is 16% vol. The Vin Santo Occhio di Pernice (16% vol.), on the other hand, is pink, from intense to pale, with a warm aroma and a sweet, soft, velvety and round flavour. Finally, in the single-varietal variants, further peculiarities emerge, which can be traced in the specification.

Grape production area

The production area is located within the municipality of Montalcino, in a typically hilly area in Sant'Antimo.

Specificity and historical notes

"Sant'Antimo" wines take their name from the homonymous abbey, whose monks, already in ancient times, produced wine, as evidenced by numerous historical testimonies.