vinsanto

Vin Santo is a traditional Italian dessert wine produced mainly in Tuscany. The name means “holy wine” in Italian. It is typically made from dried grapes, a process known as appassimento, which concentrates sugars and flavors before fermentation.

Common grape varieties include Trebbiano Toscano (also known as Procanico) and Malvasia Bianca, though local practices vary. After harvest, the grapes are laid out on straw mats or racks to dry for several weeks, then pressed. The must is fermented slowly and aged in small wooden casks called caratelli, or in similar barrels, in well-ventilated attics to encourage slow oxidation. Fermentation is often incomplete, leaving substantial residual sugar and producing a wine with relatively high alcohol, typically around 14–16% ABV. Aging can last from a few years to more than a decade.

Geographically, Vin Santo is most closely associated with Tuscany, with notable examples from Chianti, Montepulciano, and Orvieto in Umbria. The wine is regulated under Italian DOC/DOCG classifications in various forms, such as Vin Santo del Chianti and Vin Santo di Toscane, reflecting its regional production rules.

Flavor and use: Vin Santo is typically amber to deep gold, with aromas of dried fruits, honey, nuts, and caramel. On the palate it is sweet and richly textured, balanced by acidity. It is traditionally served as a dessert wine and often paired with cantucci (almond biscuits) for dipping. Properly stored, it can age for many years, developing more complex character.