Sant'Antimo takes its name from the Romanesque abbey in the valley below Castelnuovo dell'Abate, in the south of the municipality of Montalcino, in the province of Siena. The appellation, recognised in 1996, covers part of the Montalcino area and was created to give a name to the local wines that fall outside Brunello and Rosso di Montalcino, both pure Sangiovese.
Freedom to blend
The Bianco and Rosso may use the grapes permitted in the area in any proportion: room that Montalcino producers use for blends of Sangiovese and international grapes. Then there are the varietals, each with at least 85% of the named grape: among the whites Chardonnay, Pinot Grigio and Sauvignon, among the reds Cabernet Sauvignon, Merlot and Pinot Nero. A Novello completes the range. Minimum alcohol is 11%.
Vin Santo and Occhio di Pernice
The Tuscan sweet-wine tradition lives on in the Vin Santo, from at least 70% Malvasia Bianca Lunga and Tuscan Trebbiano, and in the rosé Vin Santo Occhio di Pernice, from 50 to 70% Sangiovese and 30 to 50% Malvasia Nera. Both spend about three years in small casks and are not released before 1 November of the third year after the harvest; the Riserva versions about four years.
The Vin Santo is amber, with aromas of dried fruit, honey, dried apricot and spice; the Occhio di Pernice is copper-coloured, with notes of candied red fruit.
At the table
Sant'Antimo reds go with grilled meat, game, pici with ragù and aged pecorino; the whites with light first courses, fish and white meats. Vin Santo is the classic partner for cantucci and blue cheeses. In the same area, outside the municipality of Montalcino, lies the Orcia DOC, in the heart of Sienese Tuscany.
