Cantillon Vin Santo - Revision history

Matthew at 18:14, 25 June 2025

2025-06-25T18:14:03Z

← Older revision		Revision as of 18:14, 25 June 2025
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	File:Cantillon Vin Santo 2018.jpg\|Batch 1 of Vin Santo served at the brewery, March 2019		File:Cantillon Vin Santo 2018.jpg\|Batch 1 of Vin Santo served at the brewery, March 2019
	</gallery>		</gallery>




			[[Brasserie_Cantillon#Beers\|← Cantillon]]

Matthew: /* Bottle Log */

2025-06-25T18:13:33Z

Bottle Log

← Older revision		Revision as of 18:13, 25 June 2025
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	! Bottle date		! Bottle date
	(mm/dd/yyyy)		(mm/dd/yyyy)

Matthew: /* Description */

2025-02-14T21:17:53Z

Description

← Older revision		Revision as of 21:17, 14 February 2025
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	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
	Cantillon Vin Santo is a lambic using the pomace of Trebbiano grapes coming from [http://www.capezzana.it/index.php/en/ Tenuta di Capezzana] macerated with 12 and 24-month old lambic. The wine, also known as Vino Santo, is known for being a sweet dessert wine where it is traditionally served in Tuscany. The first batch was served during the Arrogant Sour Fest in Reggio Emilia, Italy in 2018. A second batch was also served at the same festival in 2019. The third and fourth batches saw a redesigned label by the artist AMMO and ~~availability~~ at the brewery as well as the ~~Brussels~~ restaurant Pasta Madre.		Cantillon Vin Santo is a lambic made using the pomace of Trebbiano grapes coming from [http://www.capezzana.it/index.php/en/ Tenuta di Capezzana] macerated with 12 and 24-month-old lambic. The wine, also known as Vino Santo, is known for being a sweet dessert wine where it is traditionally served in Tuscany. The first batch was served during the Arrogant Sour Fest in Reggio Emilia, Italy in 2018. A second batch was also served at the same festival in 2019. The third and fourth batches saw a redesigned label by the artist AMMO, and were available for on-site consumption at the brewery as well as the restaurant Pasta Madre (now closed).

	==History / Other Notes==		==History / Other Notes==

Gaël: /* Description */

2025-02-13T20:01:17Z

Description

← Older revision		Revision as of 20:01, 13 February 2025
Line 3:		Line 3:
	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
	Cantillon Vin Santo is a lambic using the pomace of Trebbiano grapes coming from [http://www.capezzana.it/index.php/en/ Tenuta di Capezzana] macerated with 12 and 24-month old lambic. The wine, also known as Vino Santo, is known for being a sweet dessert wine where it is traditionally served in Tuscany. The first batch was served during the Arrogant Sour Fest in Reggio Emilia, Italy in 2018. A second batch was also served at the same festival in 2019. The third ~~batch~~ saw a redesigned label and availability at the brewery as well as the Brussels restaurant Pasta Madre.		Cantillon Vin Santo is a lambic using the pomace of Trebbiano grapes coming from [http://www.capezzana.it/index.php/en/ Tenuta di Capezzana] macerated with 12 and 24-month old lambic. The wine, also known as Vino Santo, is known for being a sweet dessert wine where it is traditionally served in Tuscany. The first batch was served during the Arrogant Sour Fest in Reggio Emilia, Italy in 2018. A second batch was also served at the same festival in 2019. The third and fourth batches saw a redesigned label by the artist AMMO and availability at the brewery as well as the Brussels restaurant Pasta Madre.

	==History / Other Notes==		==History / Other Notes==

Gaël: /* Bottle Log */

2025-02-13T20:00:32Z

Bottle Log

← Older revision		Revision as of 20:00, 13 February 2025
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	\|xx/xx/2018\|\|Season 17/18\|\|750 mL\|\|First batch, 120 bottles. Served in Italy, none for sale to go. Some may have classic yellow labels. \|\|		\|xx/xx/2018\|\|Season 17/18\|\|750 mL\|\|First batch, 120 bottles. Served in Italy, none for sale to go. Some may have classic yellow labels. \|\|
	\|-		\|-
	\|xx/xx/2019\|\|Season 18/19\|\|750 mL\|\|Second batch, 540 bottles. Served in Italy, few for sale to go. \|\|		\|05/15/2019\|\|Season 18/19\|\|750 mL\|\|Second batch, 540 bottles. Served in Italy, few for sale to go. \|\|
	\|-		\|-
	\|04/06/2020\|\|Season 19/20\|\|750 mL\|\|Third batch, served on-site and at Pasta Madre. New label designed by AMMO.\|\|[[File:Cantillon VinSanto 06 April 2020.jpg\|Frameless\|50px]]		\|04/06/2020\|\|Season 19/20\|\|750 mL\|\|Third batch, served on-site and at Pasta Madre. New label designed by AMMO.\|\|[[File:Cantillon VinSanto 06 April 2020.jpg\|Frameless\|50px]]

Gaël: /* Bottle Log */

2025-02-13T19:56:20Z

Bottle Log

← Older revision		Revision as of 19:56, 13 February 2025
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	\|-		\|-
	\|04/06/2020\|\|Season 19/20\|\|750 mL\|\|Third batch, served on-site and at Pasta Madre. New label designed by AMMO.\|\|[[File:Cantillon VinSanto 06 April 2020.jpg\|Frameless\|50px]]		\|04/06/2020\|\|Season 19/20\|\|750 mL\|\|Third batch, served on-site and at Pasta Madre. New label designed by AMMO.\|\|[[File:Cantillon VinSanto 06 April 2020.jpg\|Frameless\|50px]]
			\|-
			\|02/02/2022\|\|Season 21/22\|\|750 mL\|\|Fourth batch, sold to go in a few selected shops \|\|
	\|-		\|-
	\|}		\|}

Gaël: /* History / Other Notes */

2025-02-13T19:54:12Z

History / Other Notes

← Older revision		Revision as of 19:54, 13 February 2025
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	==History / Other Notes==		==History / Other Notes==
	Cantillon Vin Santo was inspired by the ideas of Michele Galati, owner of The Dom and Abbazia de Sherwood in Italy. The Vin Santo grapes come from Contini Bonacossi and were dried and ~~oxidised~~ before being shipped to Cantillon for blending. Noticing how aromatic the grapes were when compared to other varietals, Jean opted to blend them with a 3-year-old lambic that was sharper and more acidic than the usual 2-year-old lambic that is generally blended with grapes. The barrel was filled for 2.5 months, during which the barrel had to be refilled 3-4 times due to the absorption rate of the dried grapes. Then the barrel was emptied only 160 L of lambic remained out of the initial 400 L that went in. The beer was then bottled in March of 2018. A total of 120 bottles were produced and approximately 10 were opened at the Arrogant Sour Fest in 2018. This is known to be Cantillon's second only experiment with dried grapes, the first being [[Cantillon_Reed_Gueuze_Muscat\|Cantillon Reed Gueuze Muscat]].
			Cantillon Vin Santo was inspired by the ideas of Michele Galati, owner of The Dom and Abbazia de Sherwood in Italy. The Vin Santo grapes come from the Tenura Capezzana winery (owned by the Contini Bonacossi family) and were dried and oxidized before being shipped to Cantillon for blending. Noticing how aromatic the grapes were when compared to other varietals, Jean opted to blend them with a 3-year-old lambic that was sharper and more acidic than the usual 2-year-old lambic that is generally blended with grapes. The barrel was filled for 2.5 months, during which the barrel had to be refilled 3-4 times due to the absorption rate of the dried grapes. Then the barrel was emptied only 160 L of lambic remained out of the initial 400 L that went in. The first batch of the beer was then bottled in March of 2018. A total of 120 bottles were produced and approximately 10 were opened at the Arrogant Sour Fest in 2018. This is known to be Cantillon's second only experiment with dried grapes, the first being [[Cantillon_Reed_Gueuze_Muscat\|Cantillon Reed Gueuze Muscat]].

			So far, to the despair of the brewery and after four bottlings, there is no plans for further batches since the winery encountered issues trying to export the grapes, as it was refused by customs who said they couldn't legally ship them.

	==Bottle Log==		==Bottle Log==

Matthew: /* History / Other Notes */

2025-01-19T19:32:19Z

History / Other Notes

← Older revision		Revision as of 19:32, 19 January 2025
Line 6:		Line 6:

	==History / Other Notes==		==History / Other Notes==
	Cantillon Vin Santo was inspired by the ideas of Michele Galati, owner of The Dom and Abbazia de Sherwood in Italy. The Vin Santo grapes come from Contini Bonacossi and were dried and oxidised before being shipped to Cantillon for blending. Noticing how aromatic the grapes were when compared to other varietals, Jean opted to blend them with a 3-year-old lambic that was sharper and more acidic than the usual 2-year-old lambic that is generally blended with grapes. The barrel was filled for 2.5 months during which the barrel had to be refilled 3-4 times due to the absorption rate of the dried grapes. Then the barrel was emptied only 160 L of lambic remained out of the initial 400 L that went in. The beer was then bottled in March of 2018. A total of 120 bottles were produced and approximately 10 were opened at the Arrogant Sour Fest in 2018. This is known to be Cantillon's second only experiment with dried grapes, the first being [[Cantillon_Reed_Gueuze_Muscat\|Cantillon Reed Gueuze Muscat]].		Cantillon Vin Santo was inspired by the ideas of Michele Galati, owner of The Dom and Abbazia de Sherwood in Italy. The Vin Santo grapes come from Contini Bonacossi and were dried and oxidised before being shipped to Cantillon for blending. Noticing how aromatic the grapes were when compared to other varietals, Jean opted to blend them with a 3-year-old lambic that was sharper and more acidic than the usual 2-year-old lambic that is generally blended with grapes. The barrel was filled for 2.5 months, during which the barrel had to be refilled 3-4 times due to the absorption rate of the dried grapes. Then the barrel was emptied only 160 L of lambic remained out of the initial 400 L that went in. The beer was then bottled in March of 2018. A total of 120 bottles were produced and approximately 10 were opened at the Arrogant Sour Fest in 2018. This is known to be Cantillon's second only experiment with dried grapes, the first being [[Cantillon_Reed_Gueuze_Muscat\|Cantillon Reed Gueuze Muscat]].

	==Bottle Log==		==Bottle Log==

Matthew: /* History / Other Notes */

2025-01-19T19:31:51Z

History / Other Notes

← Older revision		Revision as of 19:31, 19 January 2025
Line 6:		Line 6:

	==History / Other Notes==		==History / Other Notes==
	Cantillon Vin Santo was inspired by the ideas of Michele Galati, owner of The Dom and Abbazia de Sherwood in Italy. The Vin Santo grapes come from Contini Bonacossi and were dried and oxidised before being shipped to Cantillon for blending. Noticing how aromatic the grapes were when compared to other varietals, Jean opted to blend them with a 3-year -old lambic that was sharper and more acidic than the usual 2-year-old lambic that is generally blended with grapes. The barrel was filled for 2.5 months during which the barrel had to be refilled 3-4 times due to the absorption rate of the dried grapes. Then the barrel was emptied only 160 L of lambic remained out of the initial 400 L that went in. The beer was then bottled in March of 2018. A total of 120 bottles were produced and approximately 10 were opened at the Arrogant Sour Fest in 2018. This is known to be Cantillon's second only experiment with dried grapes, the first being [[Cantillon_Reed_Gueuze_Muscat\|Cantillon Reed Gueuze Muscat]].		Cantillon Vin Santo was inspired by the ideas of Michele Galati, owner of The Dom and Abbazia de Sherwood in Italy. The Vin Santo grapes come from Contini Bonacossi and were dried and oxidised before being shipped to Cantillon for blending. Noticing how aromatic the grapes were when compared to other varietals, Jean opted to blend them with a 3-year-old lambic that was sharper and more acidic than the usual 2-year-old lambic that is generally blended with grapes. The barrel was filled for 2.5 months during which the barrel had to be refilled 3-4 times due to the absorption rate of the dried grapes. Then the barrel was emptied only 160 L of lambic remained out of the initial 400 L that went in. The beer was then bottled in March of 2018. A total of 120 bottles were produced and approximately 10 were opened at the Arrogant Sour Fest in 2018. This is known to be Cantillon's second only experiment with dried grapes, the first being [[Cantillon_Reed_Gueuze_Muscat\|Cantillon Reed Gueuze Muscat]].

	==Bottle Log==		==Bottle Log==

Matthew: /* History / Other Notes */

2025-01-19T19:31:07Z

History / Other Notes

← Older revision		Revision as of 19:31, 19 January 2025
Line 6:		Line 6:

	==History / Other Notes==		==History / Other Notes==
	Cantillon Vin Santo was inspired by the ideas of Michele Galati ~~who owns~~ The Dom and Abbazia de Sherwood in Italy. The Vin Santo grapes come from Contini Bonacossi and were dried and oxidised before being shipped to Cantillon for blending. Noticing how aromatic the grapes were when compared to other varietals, Jean opted to blend them with a 3-year old lambic that was sharper and more acidic than the usual 2-year old lambic that is generally blended with grapes. The barrel was filled for 2.5 months during which the barrel had to be refilled 3-4 times due to the absorption rate of the dried grapes. Then the barrel was emptied only 160 L of lambic remained out of the initial 400 L that went in. The beer was then bottled in March of 2018. A total of 120 bottles were produced and approximately 10 were opened at the Arrogant Sour Fest in 2018. This is known to be Cantillon's second only experiment with dried grapes, the first being [[Cantillon_Reed_Gueuze_Muscat\|Cantillon Reed Gueuze Muscat]].		Cantillon Vin Santo was inspired by the ideas of Michele Galati, owner of The Dom and Abbazia de Sherwood in Italy. The Vin Santo grapes come from Contini Bonacossi and were dried and oxidised before being shipped to Cantillon for blending. Noticing how aromatic the grapes were when compared to other varietals, Jean opted to blend them with a 3-year -old lambic that was sharper and more acidic than the usual 2-year-old lambic that is generally blended with grapes. The barrel was filled for 2.5 months during which the barrel had to be refilled 3-4 times due to the absorption rate of the dried grapes. Then the barrel was emptied only 160 L of lambic remained out of the initial 400 L that went in. The beer was then bottled in March of 2018. A total of 120 bottles were produced and approximately 10 were opened at the Arrogant Sour Fest in 2018. This is known to be Cantillon's second only experiment with dried grapes, the first being [[Cantillon_Reed_Gueuze_Muscat\|Cantillon Reed Gueuze Muscat]].

	==Bottle Log==		==Bottle Log==