Vin Santo

Vin Santo has been made in Tuscany since at least medieval times, and was probably named “holy wine” because of its use during the Mass.

Tuscan Vin Santo is almost always best served as a dessert wine. A blend of mostly Trebbiano with some Malvasia, it has an enticing amber color, a honeysuckle nose and full, rich flavours. Both sweet and complex, it is thought to be the perfect accompaniment to twice-baked biscotti.

The production of Vin santo is unique. Each year wineries pick grapes at various times during the harvest to ensure a mix of high acid, high sugar and perfectly balanced grapes. The grapes are then spread by hand on special straw mats in large, airy lofts and left to dry until the end of the year when they are pressed.

The must is then transferred into small 50- to 200- litre oak casks where a long, slow alcoholic fermentation takes place. When the wine reaches 15 to 16 degrees alcohol, the fermentation quits and the wine remains in cask for another three years.