Vin Santo — Tuscany's Holy Wine

Vin Santo's origins are debated — the name may derive from 'Holy Week' (Settimana Santa), when pressing traditionally began, or from its use in the Eucharist. The drying tradition (appassimento) predates Rome — Homer described similar wines. The wine was documented in Tuscany from at least the 14th century. Modern regulations (DOC) were established in the 1990s.

Vin Santo ('holy wine') is Tuscany's most traditional and historically significant sweet wine — a partially dried grape wine (passito) produced primarily from Trebbiano Toscano and Malvasia Bianca grapes that are harvested and then dried on racks (appassimento) for 3–6 months before pressing. The concentrated must is fermented and aged in small chestnut, cherry, or oak barrels (caratelli, traditionally 45–100L) for a minimum of 3 years, producing wines of golden to amber colour, intense complexity of dried apricot, orange peel, honey, nuts, and caramel, and a remarkable range from dry (secco) to very sweet (dolce). Vin Santo di Montepulciano DOC, Vin Santo del Chianti Classico DOC, and Vin Santo del Chianti DOC are the primary appellations. The finest Vin Santo is widely considered to come from Avignonesi (whose Occhio di Pernice, made from Sangiovese grapes rather than white varieties, is one of Tuscany's most extraordinary wines) and Isole e Olena.

FOOD PAIRING: Vin Santo is inseparable from Tuscan culture and its specific food pairings from the Provenance 1000 recipes: Classic: Cantucci (hard almond biscotti — the definitive pairing), Panforte (Sienese spiced fruit cake), Ricciarelli (Sienese almond biscuits). Sweet: Creme Caramel, Chestnut Cake (Castagnaccio), Dried Fruit and Nut Plates. Secco (dry) style: Strong Aged Cheeses (Pecorino, Parmigiano-Reggiano), Chicken Liver Crostini.