Description
How do we make “Occhio di Pernice Cennatoio”?
In late September/early October, the “selected” grapes for Vinsanto are harvested. Experienced grape pickers harvest Sangiovese clusters in perfect condition, detaching them from the vine to form what are known as “penzoli,” which are carefully hung in the “Vinsantaia” and left to dry until late December or early January.
During this drying phase, a highly complex series of physical and chemical transformations takes place in the composition of the grapes, the most well-known and evident of which is the concentration of sugar content.
At the moment of crushing, a particularly dense must is obtained, which is placed directly to ferment in oak barrels with cemented bungs, where it remains for a period ranging from 6 to 7 years in a “roofed” environment, subject to continuous temperature swings, during which the typical aromas and flavors of Occhio di Pernice del Chianti Classico are formed.
“This is the Eye of Partridge
That makes man healthy, and happy;
If you drink it all, or Filicaja
You will count your years by hundreds.”
Francesco Redi 1626-1697
– Download the data sheet of the Partridge Eye –
Bottle Disposal
When disposing of this material, ALWAYS follow the instructions provided by your local municipality.
| Bottle | GL71 Glass | Recycling |
| Cap | FOR 51 Cork | Dedicated recycling or organic waste |
| Capsule | C/ALU 90 Metal | Recycling |









