About Vin Santo San Lorenzo Occhio di Pernice
- Style
- dessert, other
- Grape Varieties
- Sangiovese
- Price Range
- $40-50 for a 375ml bottle (US retail reference); reference conversion, not an official price
Bibbiano's dessert wine, named for San Lorenzo, patron saint of the estate's chapel, and made in the 'Occhio di Pernice' (Eye of the Partridge) style from 100% Sangiovese grapes vinified as a rosato. Grapes are dried and then fermented in small casks ('caratelli') of various woods, aging for around three years. The result is a medium amber wine with red-tinged hues, intense and complex aromas of apricot, honey, raisin and fruitcake, and a sweet yet saline, long-finishing palate with residual sugar around 130 g/l.
Bibbiano's Occhio di Pernice proves Vin Santo doesn't need to be a one-note raisin bomb — its saline lift and rosato-derived color set it apart from the region's more common golden versions.
New to wine?
A gentle, elegant introduction to Vin Santo — less oxidative than some examples, with a fresh, saline edge to balance the sweetness.
Food Pairings
Classic with biscotti di Prato (cantucci) for dipping, and equally at home with blue cheese, foie gras, or Japanese anko-based sweets.
When to drink it
After-dinner dessert course, holiday gatherings, gift bottle
Terroir & Winemaking
100% Sangiovese, dried grapes vinified in the 'Occhio di Pernice' rosato style, fermented and aged approximately three years in small 'caratelli' casks of mixed wood. Residual sugar approx. 130 g/l. ABV approximately 14%. Bottled in 375ml format.
About the producer
BibbianoChianti Classico's Sangiovese clone research pioneerVisit the producer page →Frequently Asked Questions
- What does 'Occhio di Pernice' mean and why does this wine have that name?
- It means 'Eye of the Partridge,' referring to the wine's pinkish-amber color, achieved by vinifying dried Sangiovese grapes in a rosato style rather than the more common white-grape method.
- How is it made?
- Dried Sangiovese grapes are fermented and aged for about three years in small casks called 'caratelli,' made from various types of wood.
- What food pairs well with it?
- The Tuscan classic is dipping cantucci (almond biscotti) into the wine; it also pairs well with blue cheese and foie gras.
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