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Lusignani - Vin Santo di Vigoleno
Lusignani - Vin Santo di Vigoleno
Regular price
$78.00 USD
Regular price
Sale price
$78.00 USD
| Quantity | Price | Discount |
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Quantity
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A historic sweet wine of extraordinary depth and longevity, Vin Santo di Vigoleno is crafted through centuries-old techniques using rare native grapes. A true meditation wine born of patience, devotion, and terroir.
| Grape Variety | Melara, Santa Maria, Trebbiano and Ortrugo |
| Alcohol | 11% |
| Vineyards | Italy/Northen Italy/ Emilia Romagna |
| Color | Intense Amber |
| Bouquet | Dried fruit, honey, apricot jam, spices, hazelnut and caramel |
| Flavor |
A historic sweet wine of extraordinary depth and longevity, Vin Santo di Vigoleno is crafted through centuries-old techniques using rare native grapes. A true meditation wine born of patience, devotion, and terroir. |
| Pairing | Vin Santo di Vigoleno is traditionally enjoyed at the end of a meal, often paired with Cantucci biscuits. It also pairs well with strong blue cheeses like Gorgonzola, dark chocolate, nut-based tarts, and Italian-style chestnut cake. |
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Serving |
64°F |
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GEOGRAPHIC AND CULTURAL ORIGINThis Vin Santo is produced in Vigoleno, a fortified medieval village nestled in the hills of the Piacenza area, within the Stirone River Park. The local soils—referred to by geologists as the “Vigoleno Formation”—combined with sun-rich exposures and the area's unique microclimate, contribute to this wine’s unmistakable character. Recognized with its own DOC since 1996, Vin Santo di Vigoleno is one of Italy’s most exclusive passiti, rooted in an artisanal tradition that dates back to the 18th century.
GRAPE VARIETIES AND PRODUCTION METHOD
Made from local, historic grape varieties—Santa Maria, Melara, and small amounts of Bervedino, Trebbiano, and Ortrugo—each contributing aromatic and structural nuances. Only the finest, healthiest bunches are selected during harvest, yielding just 5 tons of grapes per hectare. Grapes are laid to dry on traditional mats in naturally ventilated rooms until winter. Pressing takes place between December and February, using a traditional vertical press to extract a dense, sugar-rich must.
The fermentation begins spontaneously in open vats. The wine is then aged for at least five years, though at Lusignani it typically matures 8 to 9 years in old, untreated wood barrels—some made from local chestnut—filled to two-thirds of capacity to allow controlled oxidation and volume reduction. No sulfur or yeast is added at any stage, relying solely on the grapes’ natural sugar concentration for microbial stability. The final yield is a mere 15–20% of the fresh grape weight, underscoring its rarity and value.
ORGANOLEPTIC AND NUTRITIONAL CHARACTERISTICS
Visually, it reveals a rich amber hue, with variations depending on the vintage. The nose is intensely aromatic, with notes of dried apricot, honey, toasted almond, candied citrus peel, and spices. On the palate, it is full-bodied and velvety, sweet but not cloying, structured yet smooth, with a lingering, harmonious finish. A wine meant for slow sipping, reflection, and age-worthy meditation.
CULINARY USE
Best enjoyed at 12–14°C. Ideal as a meditation wine, but also pairs beautifully with blue cheeses, almond-based pastries, or dry biscuits. For the bold: try it with foie gras or aged Parmigiano Reggiano.
PRODUCERThe Lusignani family has cultivated vines in Vigoleno for three generations, combining traditional techniques with respectful innovation. Their 10 hectares of vineyards lie at about 300 meters above sea level, in landscapes of remarkable beauty and ecological value. All vineyard work is done with an eye to tradition, balance, and minimal environmental impact. The winery's ethos centers around low yields, local varieties, and long aging, in harmony with the cultural and natural heritage of the area.
TERRITORY
Vigoleno is part of the Colli Piacentini, a historic wine region with an ancient winemaking culture. The soils here—rich in marine sediments, clay, and limestone—provide ideal conditions for structured and long-lived wines. The elevation and exposure create a natural amphitheater that encourages slow, balanced ripening and ideal conditions for passito production.
Lusignani is an active participant in SalViBio and IN+VITE, two regional initiatives aimed at preserving biodiversity, adapting viticulture to climate change, and developing low-impact vineyard management techniques. These include trials on minor indigenous varieties, organic fertilization protocols, water-saving technologies, and natural plant-based co-formulants to reduce chemical inputs. The estate is committed to safeguarding the heritage of the Colli Piacentini while contributing to a more resilient, responsible wine future.
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