Boscarelli Vin Santo Occhio di Pernice DOC (375ml)

The juice is obtained from mostly Sangiovese grapes with a minimal amount of other local red varieties.  The grapes are harvested at typical ripeness and left to dry after harvest (appassimento).  After pressing the grapes, the resulting sweet juice is transferred to small wooden vessels, called caratelli, of different sizes (20  to 50 litres) and the bung hole at the top of the vessel is sealed with wax.  The juice, thanks to the naturally occuring yeasts present on the grapes begins to ferment in these little barrels in the absence of oxigen (though some oxigen exchnage could occure through the wooden staves).  The caratelli are only then opened after 4-5 years.  During this period of ageing, temperature differences are ideal and necessary for producing the desired and classic Vin Santo.