Avignonesi Vin Santo di Montepulciano Occhio di Pernice

About this wine

One of Italy's most revered sweet wines, Avignonesi's 'eye of the partridge' Vin Santo is made from selected late-harvest Prugnolo grapes dried for years in a vinsantaia.

Sommelier's Note

"The greatest Vin Santo ever made — no dessert wine on earth offers this depth of dried-fruit concentration born from a decade of sealed barrel aging. A must-experience in any serious wine life."

Food Pairings

A meditation wine best savored alone, but pairs magnificently with aged blue cheeses (Gorgonzola with honey, Roquefort), dark chocolate desserts, foie gras, and hazelnut biscotti. For Japanese flavors, dried persimmons (hoshigaki, especially Ichida-gaki) and premium yokan are exceptional matches — the wine's concentrated sweetness resonates with the refined sweetness of Japanese wagashi.

When to drink it

The ultimate after-dinner meditation wine — best savored alone or shared with one other person at the end of a special meal. An unforgettable gift for the most serious wine lover.

Specs

Grape Varieties

Prugnolo Gentile, Mammolo

Style

Sweet

Price Range

¥60,000-90,000 (375ml)

Terroir & Winemaking

Produced exclusively from hand-selected Prugnolo Gentile (Sangiovese) and Mammolo from certified biodynamic vineyards (Biodyvin, 2019). Harvested in September, grapes are air-dried on bamboo mats in the vinsantaia for approximately 6 months. Fermentation and aging take place in sealed 50-60L caratelli (small oak barrels) for a minimum of 10 years — the barrels are never opened during this period. Bottled unfiltered. Production is extremely limited (a few hundred 375ml bottles per year).

Frequently Asked Questions

What does 'Occhio di Pernice' mean?

It means 'eye of the partridge' in Italian — referring to the wine's characteristic amber-red hue, which resembles the color of a partridge's eye. Unlike white-grape Vin Santo, this version is made from red varieties (Prugnolo Gentile and Mammolo), giving it this distinctive color.

What does it taste like?

Thick, viscous, and intensely complex: dried figs, dates, molasses, caramel, smoked hazelnut, spiced gingerbread, candied orange peel, and tobacco, with a finish that lingers for several minutes. Wine Spectator gave the 2005 vintage 97 points; Wine Enthusiast awarded the 1997 vintage 99 points.

When should I drink it?

It is ready to drink upon release, but each bottle is already at least 10 years old at that point. It can continue to age for 30 years or more — the high sugar and acid concentration are exceptional natural preservatives.

Why is it so expensive?

Production is extremely limited — only a few hundred 375ml half-bottles per year — and each bottle represents over 10 years of sealed barrel aging in Avignonesi's dedicated vinsantaia. The grapes are hand-selected and biodynamically farmed.

What food does it pair with?

It pairs beautifully with aged blue cheese, dark chocolate, foie gras, and Italian cantuccini. For Japanese cuisine, dried persimmons (hoshigaki) and high-quality yokan are exceptional matches. Many sommeliers also recommend enjoying it alone as a meditation wine.