Vin Santo Del Chianti

Ideal for dipping dry almond biscuits ("Cantucci") and excellent with all dry or semi-dry cakes typical of the Tuscan cuisine such as chestnut tart ("Castagnaccio"). Excellent also with cheese (pecorino toscano in particular) and caramelized figs.

From vineyards owned by the family in Rufina ("Fattoria di Basciano") and from other long-established vineyards situated around Rufina.

Renzo Masi Vin Santo is released after four years of ageing.

The best bunches of Trebbiano Toscano, Malvasia del Chianti and Chardonnay grapes are selected and then dried up on mats or dangled from rafters in an airy rooms. Here the grapes (which turn to raisins) stay until the end of January/beginning of February, when they are crushed. The very sweet must that is thus obtained, is transferred to ferment and age in French and Slavonian small oak barrels ("caratelli"), part of which are new. Some barrels receive the "mother" from a previous vintage, while others do not.

The Masi family has been making wine for three generations. It currently produces a wide range of wines (white rose red and dessert) from a variety of grapes all of which come from vineyards owned by the family in Rufina (Fattoria di Basciano) and from other long-established vineyards situated around Rufina (except for the Bianco Vergine Valdichiana). Currently Paolo Masi carries out the family's philosophy of producing excellent quality/price related wines. Paolo emphasizes the long term relationship of cooperation with each grower. He consults with them in the vineyard to obtain the highest quality and will pay higher prices for lower yields in the interest of better wine.