Villa Trasqua IGT Passito DEMI

The "Holy" Nectar – A Rare, Golden Expression of Dried Sangiovese

In March 2026, Trasanto is one of the most sought-after hidden gems in the Villa Trasqua portfolio. While the estate is famous for its red Chianti Classico, this dessert wine (Passito) represents the ancient Tuscan tradition of drying grapes to concentrate their soul. Though often compared to Vin Santo, Trasanto is technically classified as a Passito di Toscana IGT, allowing the winemakers more creative freedom in its refinement.

It is a wine of extreme patience; the Sangiovese grapes are hand-harvested and dried on traditional mats for at least 90 days until they become raisins, followed by a long, slow maturation in small wooden barrels called caratelli.

🍯 Tasting Notes (2026 Perspective)

Trasanto is defined by its deep amber glow and a profile that balances intense sweetness with a vital, refreshing acidity.

• The Nose: Powerful and Multi-Layered. It opens with a heady bouquet of walnut, almond, and caramel nougat. As it sits in the glass, deep notes of dried apricots, figs, and dates emerge, followed by a sophisticated spicy layer of vanilla, cinnamon, and cloves.

• The Palate: Velvety and Enveloping. The mouthfeel is thick and honeyed, yet it feels "dynamic" rather than cloying. You’ll find rich flavors of toffee, chestnut honey, and candied orange peel. There is a savory, nutty complexity—reminiscent of toasted macadamia—that provides a perfect counterpoint to the sweetness.

• The Finish: Eternal and Spicy. It concludes with a hauntingly long aftertaste of jujube, milk chocolate, and marzipan, with a final "salty" mineral kick typical of Castellina terroir.

📋 Technical Snapshot

Pro Tip

In Tuscany, this is the "Wine of Hospitality." Because of its intense concentration, a small 375ml bottle is perfect for sharing among 4–6 people. Serve at 10°C–12°C. Do not serve it too warm, as you want to preserve the acidity that balances the sugar.

The "Classic" Pairing: Serve with Cantucci Toscani (hard almond biscuits) for dipping—the biscuit softens in the wine, creating a perfect texture.

The "Gourmet" Pairing: It is an incredible match for aged blue cheeses (Gorgonzola Piccante or Roquefort) or a dark chocolate tart with sea salt. The salt in the cheese or chocolate electrifies the honeyed notes of the wine.