Vin Santo del Chianti

The grapes are picked late in the season when they are slightly over-ripe. To intensify the sweetness and the candied fruit flavours, they are dried on cane mats for five months. Once pressed, they are left to ferment in caratelli (small oak barrels) for four to five years to produce a full bodied, rich and intense wine with literally barrel loads of character.

In Italy, we dip Panettone or Cantuccini (almond biscuits) into the Vin Santo which gives a boozy, fruity-sweet explosion in the mouth. It is also spectacular with sweet and sour savoury dishes and blue cheeses.

Not tried sweet wine with cheese yet…you might be missing out. Like our winemaker Andrea, we say, give it a go with crumbly stilton, aged gouda or luxuriously creamy Mont d’Or.

It pairs excellently with duck and orange or cherry sauce, or sweet and sour pork. We even recommend it with liver or kidneys (a bit of a love or hate food for many) served with caramelised onions, maple smoked bacon and apple sauce.

If we really can’t tempt you to try it with cheese or offal there’s always dessert – apple crumble, pecan pie, fruit tarts, the list is endless.