Vin Santo

Vin Santo or Vino Santo (Italian for "holy wine") is a style of Italian wine traditionally made in Tuscany, but also produced in various other regions of Italy. The wines, which can be dry or sweet, are often made from white grape varieties such as Trebbiano and Malvasia, though some versions also include red grapes like Sangiovese.

History

The origins of Vin Santo date back to the Middle Ages, when it was likely used for religious ceremonies. The name "holy wine" is thought to derive from its use in the Eucharist, though other theories suggest it could be a corruption of the name of the Greek island of Santorini, which was known for its sweet wines.

Production

Vin Santo is made by harvesting grapes and then allowing them to dry for several months on straw mats or in well-ventilated rooms, a process known as appassimento. This concentrates the sugars and flavors in the grapes, resulting in a more intense wine. After the drying period, the grapes are crushed and fermented, then aged in small oak barrels called caratelli for a minimum of three years, though many producers age their wines for much longer.

Styles and Variations

There are several styles of Vin Santo, ranging from dry (secco) to sweet (dolce), and from light and fresh to rich and oxidative. The color can also vary, from pale straw to deep amber or even red, depending on the grape varieties used and the length of aging.

In addition to the traditional white Vin Santo, there is also a red version known as Vin Santo Occhio di Pernice (eye of the partridge), which is made primarily from Sangiovese grapes.

Food Pairing

Vin Santo is traditionally served with cantucci, a type of almond biscuit from Tuscany, but it can also be paired with a wide range of desserts, cheeses, and foie gras.

See Also

• Italian wine
• Tuscany
• Trebbiano
• Malvasia
• Sangiovese
• Cantucci

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