Sant'Antimo Doc

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The denomination takes its name from one of the symbolic monuments of Montalcino in the province of Siena, the Romanesque abbey of Sant'Antimo. The producers wanted to enhance all those wines that, although not included in the existing denominations in the area, in the last few years had reached a high degree of appreciation amongst consumers. It is produced in the Red, new White, Chardonnay, Sauvignon, grey Pinot, Cabernet Sauvignon, Merlot and black Pinot versions, as well as the Vin santo and Vin santo occhio di pernice types. The various versions of this controlled denomination of origin allow it to be enjoyed with practically all types of food.

How it is consumed

White Sant'Antimo is perfect with marzolino, soups, acquacotta and fish-base dishes and should be served in wide goblets at 8-10°C. The Red wine (to be savoured in bordeaux wineglasses at 16-18°C) is instead to be enjoyed with a good matured Tuscan Pecorino cheese, salami, sausages, finocchiona, red meats and truffled pheasant. It is suggested to savour the New version with Tuscan-style croutons, Colonnata lard, buristo, Tuscan caciotta cheese, lentil soup, beans, chicken, tripe. The ideal glass is medium sized and wide and the serving temperature is 13-14°C. For the Vin santo, Reserve Vin santo, Vin santo occhio di pernice and Reserve Vin santo occhio di pernice versions the ideal combinations are Prato biscuits, buccellato, chestnut cake, ricciarelli and panforte. These last four wines should be served in medium size tulip shaped glasses at 10-12°C.

How it is conserved

To correctly conserve these Doc wines they should be stored horizontally on wooden shelves, in the dark at a constant temperature of 10-15°C. To prevent the corks from drying, humidity should be in the range of 70-75%.

How it is produced

In the production processes of the red wines of this controlled denomination of origin fermentation of the must is with the marc, that during this phase releases part of the substances contained in it, such as anthocyans and tannins. The process of fermentation lasts for more than 15 days. The phases that follow are the drawing from the vats, which allows the separation of the marc from the must-wine, decanting, refinement and ageing. At the end of this period the wine is bottled. In the production of the white wines the juice is immediately extracted from the fruit, so that fermentation only involves the liquid part and not the peel. To achieve this end pressing is not always carried out to avoid further deterioration in the prime material and is frequently of the whole grape that serves, in substance, to separate the must from the peel and the other solid parts, reducing laceration of the peel to a minimum. After pressing the must is filtered, the particles in suspension removed, sulphur dioxide added and the must is fermented at no more than 20°C. Finally the wine is drawn from the vats and decanted to clear it. After decanting the product is ready for bottling. In the production of the Vin santo type naturally dried and selected grapes are used. The rest of the process is similar to that of other passito wines: the dry stalks are removed, as they would otherwise absorb considerable quantities of alcohol and leave a bad taste behind. The next process is that of soft pressing. Fermentation follows the production of the must (between 1 December of the year of harvest and 31 March of the following year) and stops naturally upon reaching a high alcoholic content. The wine so obtained is then stabilised, aged in casks for at least three years (four for the Reserve types) and bottled.

Product report