About Vin Santo del Chianti Classico S. Niccolò
- Style
- dessert
- Grape Varieties
- Malvasia Bianca, Trebbiano Toscano
- Price Range
- $25-30
- 375ml
- Alcohol
- 16%
Castellare's traditional Tuscan dessert wine, made from roughly 60% Malvasia Bianca and 40% Trebbiano Toscano. The grapes are dried in a ventilated loft before fermenting and aging for five years in small chestnut and oak barrels (caratelli) seeded with decades-old mother must. The result is a brilliant amber wine with layered aromas of roasted nuts, dried apricot, dates, toffee, and spice cake.
This is Vin Santo made the slow, uncompromising way — five years in tiny barrels is a rarity even by Tuscan standards.
New to wine?
An easy entry point into Vin Santo — rich and honeyed but balanced, best served chilled in small pours.
Food Pairings
Classic with biscotti (cantucci) for dipping, or paired with aged blue cheese, foie gras, and nut-based desserts.
When to drink it
After-dinner dessert course, holiday gatherings, gift bottles
Terroir & Winemaking
Approximately 60% Malvasia Bianca, 40% Trebbiano Toscano. Grapes are air-dried before fermentation and aged for 5 years in small chestnut and oak caratelli barrels with decades-old mother must. Alcohol approx. 16%.
About the producer
Castellare di CastellinaA benchmark for elegant, terroir-driven Chianti Classico and iconic Super Tuscans.Visit the producer page →Frequently Asked Questions
- What is Vin Santo del Chianti Classico S. Niccolò made from?
- It is made from approximately 60% Malvasia Bianca and 40% Trebbiano Toscano, dried before fermentation and aged for five years in small chestnut and oak barrels.
- How should this wine be served?
- Serve chilled in small glasses as a dessert wine, traditionally alongside cantucci (Tuscan almond biscotti) for dipping.
- Why does the label feature a bird, like Castellare's other wines?
- The goldfinch first appeared on the Vin Santo S. Niccolò label in 1977, part of Castellare's long-running tradition of featuring endangered local bird species to highlight its commitment to vineyard biodiversity.
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