Vin Santo del Chianti Classico
ヴィン・サント・デル・キャンティ・クラシコ
Castello della Paneretta
Malvasia Bianca
About this wine
The estate's traditional Tuscan dessert wine, made from 100% Malvasia Bianca grapes dried on straw mats for about four months before pressing. The wine is then aged in small wooden casks called 'caratelli' stored under the roof for oxidative aging, and bottled only after around five years. The result is a golden, intensely aromatic wine with notes of dried fruit, nutshell, honey, and candied fruit, and a long, rich finish — traditionally served with cantucci biscotti.
A little goes a long way — start with a small pour alongside biscotti to see why Tuscans treasure it.
Sommelier's Note
"Five years in caratelli is a serious commitment for a dessert wine — this is Vin Santo made the patient, old-fashioned way, not rushed for the market."
Food Pairings
The classic pairing is cantucci (Tuscan almond biscotti) for dipping, but it also suits blue cheese, foie gras, and dried-fruit or nut-based desserts.
When to drink it
After-dinner dessert course, holiday gatherings, gifting.
Specs
- Grape Varieties
- Malvasia Bianca
- Style
- dessert
- Price Range
- ¥14,000-18,000 for a 375ml bottle (est., converted from overseas retail prices; no confirmed Japan import price found)
Terroir & Winemaking
100% Malvasia Bianca; grapes are dried on straw mats or racks for approximately four months before pressing, then the must is aged in small oak casks ('caratelli') stored in the estate's attic (vinsantaia) for oxidative, temperature-fluctuating aging. The wine is bottled only after roughly five years of cask aging, typically in 375ml half-bottles.
Frequently Asked Questions
- What grape is Vin Santo del Chianti Classico made from at this estate?
- 100% Malvasia Bianca, dried on mats for about four months before pressing.
- Why does it take so long to make?
- After pressing, the wine ages in small caratelli casks stored in the estate's attic for approximately five years before bottling, developing its concentrated, oxidative character.
- What is the traditional way to enjoy it?
- Served slightly chilled or at cool room temperature alongside cantucci (almond biscotti) for dipping, or with blue cheese and dried-fruit desserts.
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Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
キャンティ・クラシコ
Chianti Classico
RedSangiovese · Canaiolo
The estate's entry-point Chianti Classico DOCG, sourced from vineyards around San Donato in Poggio and made mainly from Sangiovese with a portion of Canaiolo. Fermented in stainless steel with skin maceration, then aged partly in large Slavonian oak casks and partly in barrique, it shows the crunchy sour-cherry fruit and floral lift typical of the appellation while staying approachable and food-friendly.
クアトロチェンテナリオ
Quattrocentenario
RedSangiovese
The estate's Chianti Classico Riserva DOCG, made from 100% Sangiovese and first produced in 1996 to mark the 400th anniversary ('quattrocentenario') of the first documented harvest at Paneretta in 1596. After malolactic fermentation, the wine ages roughly 21-24 months in new French oak barriques plus further time in bottle, giving a more structured, oak-inflected expression than the estate's base Chianti Classico. Production is limited to around 3,000 bottles per vintage.
トッレ・ア・デストラ
Torre a Destra
RedSangiovese · Canaiolo
Castello della Paneretta's single-vineyard flagship, named after the east/southeast-facing Torre a Destra plot whose galestro soil (a marl of limestone and clay) produces the estate's most structured and complex wine. Predominantly Sangiovese with a small amount of Canaiolo, hand-harvested and fermented on the skins in temperature-controlled stainless steel for 10-12 days, then aged around 24 months in new French oak barrique plus roughly 6 months in bottle. Depending on the vintage it has been released as a Chianti Classico Riserva DOCG or, since the designation's introduction, as a Chianti Classico Gran Selezione DOCG. Average production is around 6,000 bottles.
テリーネ
Terrine
RedSangiovese · Canaiolo
An unusual 50/50 blend of Sangiovese and Canaiolo, named after the vineyard where the estate's old Canaiolo vines grow. Released as Toscana IGT, Terrine shows a softer, riper, more opulent profile than the estate's DOCG wines — plump cherry and berry fruit with notes of chocolate, iris, tobacco, and baking spice, described by some tasters as 'Chianti meets Pomerol'. Aged in French oak.
カナイオーロ
Canaiolo
RedCanaiolo
A rare varietal expression of 100% Canaiolo Nero, one of the indigenous Tuscan grapes traditionally used only as a blending partner for Sangiovese. Hand-harvested with only the best grapes selected, fermented in steel with careful temperature and acid management, then aged around two years in oak barrels of varying age (new, one-year and two-year) followed by further time in barrique. The result is a deep ruby wine with floral, red-berry, baking-spice and tobacco character, and a fine, mellow tannin structure. Production is very limited.
ロザート
Rosato
roseCanaiolo
A dry rosé (also referred to as 'Canaiolo Rosato') made from the estate's Canaiolo Nero grapes, released as Toscana IGT. Pale pink in color, it shows fresh, fruity aromas of strawberry, raspberry, and red currant with subtle floral notes, and a light, refreshing palate with balanced acidity and a clean, long finish. Best served chilled at 8-10°C.