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  • Renzo Masi Vin Santo Del Chianti

Renzo Masi Vin Santo Del Chianti

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Product Description

Renzo Masi Vin Santo is an interesting blend of Trebbiano, Malvasia and Chardonnay grapes from Rufina, Tuscany. This dessert wine is produced only in the best vintages and in small quantities following an old age traditional technique, in which the grapes are dried up on mats until they turn to raisins and then made into wine.

  • Brand: Renzo Masi
  • Description: Sweet White
  • Vintages Available: 2008
  • Country, Region: Italy, Tuscany
  • Appellation: DOC
  • Ratings: Wine Spectator: 91/100 (2003 Vintage)

About the Producer

The Masi family has been making wine for three generations. It currently produces a wide range of wines (white, rose, red and dessert) from a variety of grapes all of which come from vineyards owned by the family in Rufina ("Fattoria di Basciano") and from other long-established vineyards situated around Rufina (except for the "Bianco Vergine Valdichiana"). Currently, Paolo Masi carries out the family's philosophy of producing excellent quality/price related wines. Paolo emphasizes the long term relationship of cooperation with each grower. He consults with them in the vineyard to obtain the highest quality and will pay higher prices for lower yields in the interest of better wine.

Vin Santo is produced in very small quantities and only from the best vintages by following an age-old traditional technique, only slightly updated in order to obtain the best results and the highest quality. This dessert wine is fruit of the passion, care and fantasy of all who contributed to create it.


Trebbiano Toscano
Malvasia del Chianti


From vineyards owned by the family in Rufina ("Fattoria di Basciano") and from other long-established vineyards situated around Rufina.


The best bunches of Trebbiano Toscano, Malvasia del Chianti and Chardonnay grapes are selected and then dried up on mats or dangled from rafters in an airy rooms. Here the grapes (which turn to raisins) stay until the end of January/beginning of February, when they are crushed. The very sweet must that is thus obtained, is transferred to ferment and age in French and Slavonian small oak barrels ("caratelli"), part of which are new. Some barrels receive the "mother" from a previous vintage, while others do not.


Renzo Masi Vin Santo is released after four years of ageing.

Tasting Notes

Antique gold colour with amber hues. Very intense, complex and persistent nose reminiscent of dried fruits, vanilla and orange peel; hints of incense can also be detected. On the palate, it is sweet, full bodied, balanced and with a long finish.


16% alcohol vol.

Food Suggestions

Ideal for dipping dry almond biscuits ("Cantucci") and excellent with all dry or semi-dry cakes typical of the Tuscan cuisine such as chestnut tart ("Castagnaccio"). Excellent also with cheese (pecorino toscano in particular) and caramelized figs.

Serving temperature: 8-10°C.


Suitable for long-term cellaring, although Renzo Masi Vin Santo will remain stable rather than evolve.

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