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The denomination originates from one of the symbolic monuments of Montalcino in the province of Siena, the Romanesque abbey of Sant’Antimo, and was desired by the producers to enhance all those quality vines that have achieved satisfaction among consumers.
Numerous historical documents testify to the production of wines by the Monks of the Santa’Antimo Abbey, which was located on the route of the Via Francigena, on which many pilgrims from Northern Europe travelled when heading to Rome.
Sant’Antimo was founded by Charles The Great in the 9th century and therefore has always represented a point of reference for agricultural and wine production in the area.
The Sant’Antimo DOC wine obtained the recognition of the Controlled Designation of Origin on January 18, 1996.
The production area of Sant’Antimo DOC wine corresponds to the area of Montalcino in the province of Siena, in south-eastern Tuscany, 40 kilometres south of the city of Siena. Sant’Antimo DOC wines have different characteristics according to the various types produced.
In the vinification of DOC “Sant’Antimo” wines, only the oenological practices suitable to give the wines their peculiar characteristics are allowed. The maximum yield of grapes into finished wine, ready for consumption, must not exceed 70%. The grape varieties allowed in whites and reds are Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc, Chardonnay and Pinot Nero. While for Vin Santo we have Occhio di Pernice, Sangiovese, Malvasia Bianca Lunga or Trebbiano and Malvasia Nera.
The reds have a ruby red colour, more or less marked fruity aromas and full, velvety and harmonious flavours. The Vin Santo types have intense colours tending to amber, characteristic aromas deriving from the production methods and a sweet, soft and velvety flavour.
Depending on the typology, the wines are to be consumed relatively quickly but can also endure long ageing periods. By virtue of the numerous types, it is possible to combine Sant’Antimo DOC wines with numerous dishes.
The white types have a straw yellow colour, delicate and intense aromas and are full and harmonious to the taste.
Whites find their natural place with delicate and fish-based dishes. As for the reds, it is possible to combine them both with pasta dishes, white and red meat dishes, but also with cheeses.
Sant’Antimo wine requires temperatures between 10 ° -12 ° for whites, between 18 ° -20 ° for reds and between 16 ° -18 ° for Vin Santo.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
