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This is a very interesting, sweet white wine, where the grapes, as is always the case with Passito types in Italy, are gently plucked and then dried, either open air or in specially designed drying rooms for a week prior to being pressed.
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The grapes for this dessert wine are gently plucked between November 1 of the harvest year and March 31 of the following year. They are dried for a week in the open air or in custom drying rooms, and then pressed.
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According to the DOC, Montecarlo wine producers are allowed to produce Vin Santo, a dessert wine. The grapes are a loosely defined variety of the green grapes that are cultivated in the zone's fields.
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The Montecarlo DOC allows wine growers to produce a red dessert wine called Vin Santo Occhio di Pernice. The grapes are a loosely defined variation of the red grapes grown in the zone's fields.
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Here we have the mandatory, Tuscan Vin Santo type. The grape composition consists of Trebbiano Toscano and/or Malvasia (70-100%). Local green grapes may also be added (0-30%).
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Did you know?
That Italy in 2011 was the worlds largest wine producer?
Anyone who has driven along the Northern Italian Riviera in Liguria must have felt awe for the region’s beauty. The sharp, picturesque contrast between the sea and the mountains draws many tourists, and the tourism industry plays a dominant role here.
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