COLTIBUONO Vin Santo 2006

This is classic, archetypal Vin Santo in the best of all ways: even clusters of Trebbiano and Malvasia are dried for three months before aging four years in oak casks concentrate and preserve yet bring out every element one hopes to find on Vine Santo. Dried apricots, fresh figs, those transcendent medjool dates, baked hazelnuts, a lifted scent of shaved coconut… this is one of those dessert wines that belies the category and is generously layered scent upon scent, flavor upon flavor –it is rich while completely balanced (an enormous feat) and despite the purity of fruit it is extremely nutty on the finish. A bright zip of honeyed orange rinds closes walnut husks on the finish –in that satiating sense of baklava –honeyed flakey pastry pistachio. Tasting this with the Savvy Lush Allison Wagner she broke it all down in a language we all love and understand: “I feel like I could eat a whole sleeve of trefoils with this –I wish they made a Vin Santo lip gloss!” Me too; she’s right! Only if it were a lip gloss I’d gnaw it off just to get more to gnaw it off again.
Wine review by Nicholas Livingston May 2013

Food Pairings

White fishes or seafood including salads with seafood or chicken.