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Is my vin santo okay?

I just took two 37.5 cl bottles of Badia a Coltibuono 2003 Vin Santo out of my "wine cellar." (Okay, it's not actually a temperature-controlled space; it's a storage closet in my basement that remains relatively cool.) I was a little surprised at the color, which is more a rosé than the deep amber I was expecting, although I really can't recall the color it was when I first put in there. Does this color indicate a deterioration of the wine? And, should I hold it, drink it or toss it? Thanks!

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  1. Vin Santi have different shades as they mature. Usually, the sugar in a dessert-style wine helps it age "better" than wines that don't have as much sugar. I drank a 1991 Avignonesi Vin Santo that as more dark brown (think 1970s PX) and it was glorious. Wouldn't hurt to try one.

    1. I know Badia's vin santo. But by any chance, is this a red vin santo? Badia produces one, made from the Sangiovese grape, and labels it Occhio di Pernice. Which would explain the rosy color. Definitely drink it, try it.

      5 Replies
      1. re: maria lorraine

        It's labeled "Vin Santo Del Chianti Classico."

        1. re: CindyJ

          I'd suggest your opening a bottle and trying it. Please let us know.

        2. re: maria lorraine

          It's a white.

          From Duemilavini 2010:

          Badia a Coltibuono
          Vin Santo del Chianti Classico 2003
          Bianco Dolce DOC
          50% trebbiano, 50% malvasia. 15% ABV, 8000 bottle production.
          Ambra intenso con riflessi oro antico [ intense amber with antique gold reflections ]
          Aromas of vanilla, white cherries in alcohol, hazelnuts, white pepper, ripe pears.
          Sweet, fatty, rich and fruity, finishes like crème brûlée. Aged 48 months in small barrels.
          Accompanying suggestion: Aniseed biscuits.

          Rating 3/5, drinkable now, can last another 3-5 years.

          1. re: RicRios

            Aniseed biscuits -- like biscotti?

            1. re: CindyJ

              Precisely. Really, any flavor of biscotti. Almond, orange peel, hazelnut, etc. It's traditional to dunk biscotti into vin santo. But panforte is wonderful (that you don't dunk). And vin santo by itself is lovely also.

        3. Also, not all vin santi are sweet. Some are vinified dry, and I should have mentioned that in my first post. There are both dry and sweet white vin santi and dry and sweet red vin santi.

          Check out Colitbuono's web site. There may be info on the particular wine.

          2 Replies
          1. re: Brad Ballinger

            The Coltibuono website highlights this 2003 vintage, and shows a light gold/copper tone. This was a hot year, and a good one for passiti. No mention of Occhio di Pernice on the site; this basic vin santo is a basic trebbiano/mavlasia blend. My advice: enough posting, open the bottle and enjoy. Cheers.

            1. re: bob96

              Thanks to all! I intend to open it this weekend. I'll let you know how it is. Thanks again!