# Castello di Monterinaldi Vin Santo del Chianti Classico Occhio di Pernice (2016)

- **Producer:** Castello di Monterinaldi
- **Colour:** white
- **Type:** dessert
- **Grapes:** Sangiovese
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** apricot, orange, pineapple, toast, chocolate, dried apricot, dried fig, marmalade, walnut, almond, honey, caramel, toffee

## About this wine

Castello di Monterinaldi is a historic estate situated near Radda in Chianti in Tuscany, with winemaking origins dating back to the 12th century. The estate's hilltop layout resembles the shell of a turtle, which serves as the winery's emblem. Occhio di Pernice ('Eye of the Partridge') is a traditional Tuscan Vin Santo crafted from red Sangiovese grapes dried over several months. Unlike standard Vin Santo produced from white grapes, Occhio di Pernice relies on red Sangiovese, yielding a rare and highly prized dessert wine deeply rooted in Chianti Classico heritage.

## Interesting facts

- Occhio di Pernice translates to 'Eye of the Partridge', referring to the reddish-amber hue of Sangiovese passito.
- The wine matures for at least eight years in small chestnut casks sealed with wax in the winery's attic.
- Castello di Monterinaldi's estate layout resembles a turtle shell, inspiring the turtle logo on its label.

## Food pairing

The intense sweetness and vibrant acidity of this dessert wine allow it to stand up to rich pastries, blue cheeses, and dark chocolate. The natural acidity cuts through the richness of cream and cheese while balancing sweet desserts, preventing the pairing from tasting cloying.

## Wine making process

Selected Sangiovese grapes are hand-harvested from high-altitude organic vineyards in Radda in Chianti. The bunches are hung on wooden racks in a ventilated attic (vinsantaia) for about three months to concentrate sugars through natural appassimento. Following pressing, the dense must is transferred into small wooden chestnut barrels (caratelli) ranging from 55 to 110 liters, which are sealed with wax. The wine ages for at least eight years in the attic, experiencing natural seasonal temperature shifts that drive slow micro-fermentations over time.