Vinsanto del Chianti “Occhio di Pernice” 2014


Vinsanto del Chianti
“Occhio di Pernice” 2014

“Occhio di Pernice” Vin Santo never leaves one indifferent; mellow and deep, it whispers about the beauty of its territory. 100% Sangiovese, this wine is deeply rooted in the Tuscan culture and even today, it is produced according to the ancient dictates.
To conceive a masterpiece, will, talent and experimentation are needed. This is the way this precious daughter of the best Tuscan tradition was born. The “Partridge Eye” Vin Santo is head of the class, respected and appreciated. Its taste never leaves one indifferent; mellow and deep, it whispers about the beauty of its territory. Given the limited quantities produced, tasting is a rare and unique experience.
58.00 €


0,375 lt


100% Sangiovese

Organoleptic card

Total acidity: 5,82g/l
Residual sugar: 126g/l
Alcohol: 15%
Dry extract: 155/L

Food pairing

To be enjoyed with aged cheeses and dry pastries or with fresh cream gelato ice cream. It is excellent for a moment of meditation or while smoking a good cigar. Also to be tried with liver paté.

The product

To the eye it is a vivid amber color with gold reflections. On the nose, notes of dried apricot, sultan grapes and figs with caramel, hazelnut and almond nuances. It is rather sweet, well balanced on the palate with an acidity which holds well while drinking; it has an aftertaste with references to walnut husk, honey and barley candy.


“Occhio di Pernice” Chianti Vin Santo (100%) Sangiovese is a wine deeply rooted in the culture of Tuscany. Wineries have always reserved their best grapes to produce this nectar. Even today at Il Borro this wine is produced according to ancient dictates. 100% Sangiovese grapes are hand selected in September choosing the best clusters. Afterwards, they are moved to a wilting room where, one by one, they are hung on special trellises where they are left until mid-December. Once the required degree of wilting has been achieved, the grape is pressed to obtain the precious must which is then decanted and poured into oak and chestnut kegs. This wine must undergo a long fermentation period and will not be ready before 5 years of ripening in wood, when it is carefully poured, decanted and bottled without filtration so as not to lose the richness of this natural wine.

Download the technical sheet