About La Chimera
- Style
- Sweet
- Grape Varieties
- Malvasia, Trebbiano
- Price Range
- $50-65
- 375ml
Monsanto's Vin Santo, made from Malvasia and Trebbiano grapes dried on straw mats through the winter before pressing. The must is aged for roughly a decade in small caratelli (casks) of oak, chestnut, and cherry, exposed to the seasonal temperature swings of the vinsantaia. Drier and more structured than many Vin Santo, it can age for 7-10+ years beyond release.
This Vin Santo drinks drier and more serious than the category's reputation — closer to a fine oloroso than a simple dessert pour.
New to wine?
A great entry point for skeptics of sweet wine — drier and more savory than the stereotype suggests.
Food Pairings
Classic with cantucci biscotti for dipping, but also excellent alongside aged pecorino, foie gras, or simply as a meditation wine on its own.
When to drink it
After-dinner meditation wine, holiday desserts, special celebrations
Terroir & Winemaking
Made from Malvasia and Trebbiano grapes harvested in October and dried until early the following year. The must is aged approximately a decade in small oak, chestnut, and cherry caratelli exposed to ambient seasonal temperature swings in the vinsantaia, producing a golden-amber wine with aromas of dried apricot, honey, and nuttiness.
About the producer
Castello di MonsantoCreator of Il Poggio, the first single-vineyard Chianti Classico.Visit the producer page →More wines from Castello di Monsanto
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Frequently Asked Questions
- What grapes are used for La Chimera?
- A blend of Malvasia and Trebbiano, traditional for Vin Santo del Chianti Classico.
- How long is it aged?
- The must ages for roughly a decade in small oak, chestnut, and cherry caratelli, exposed to seasonal temperature swings in the vinsantaia.
- Is it very sweet?
- It is drier and more structured than a typical Vin Santo, prized for balance rather than pure sweetness, and pairs well with savory foods as well as desserts.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier