Rocca de Montegrossi Vin Santo del Chianti Classico – 375 ml (2011)

The grape clusters are hand harvested and the hung on nets within the cellars of the winery. It is here, in the cellar, where Botrytis affects the grapes. Over time, the healthiest clusters are kept and the rest are discarded. After three months, the grapes are pressed and fermented on indigenous yeast. The wine is then aged in barrel for over seven years before bottling and then another three years before being released.