Altesino Vin Santo
37.5 cl
/
16.5% Vol
Rich and complex sweet wine with notes of citrus, apricots, almonds and honey. Full bodied on the palate with intense dried fruit flavours of apricots, pear and a hint of raisin, well balanced with a long persistent finsh. Perfect treat at the end of the meal with dessert, some cheese or on its own.
See product details
Altesino Vin Santo
€36.00
Ex Tax: €29.27
All online sales are securely processed and can be made by either Visa or Mastercard. You can choose to pay in Euro, US Dollars or British Pounds.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Complex aromas of fig jam, candied citrus peel, almonds, dried apricots, hazelnuts and vanilla.
Palate
Full bodied, intense and concentrated, with flavours of dried apricot, fig, nuts and honey. Long and persistent finish.
Fact Sheet
Fluid
37.5 cl
Grape Variety
50% Trebbiano and 50% Malvasia
Alcohol %
16.5%
Estate/Producer
Altesino
Country
Italy
Region/AOC
Tuscany
Vintage
2012
Making Techniques
After 4-5 months of drying in a special room, the wine obtained is aged for 7 years in 55 litre Slavonian oak barrels.
Closure
Cork
Cellaring/Ageing Potential
20 Years +
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
