AmericanWinery.com

Vin Santo (“holy wine”) is produced primarily in Tuscany but also in Italy’s Umbria, Trentino-Alto Adige, and Veneto regions. It’s made by partially drying grapes either by hanging them up or by airing them on trays in well-ventilated rooms or barns for 3 to 6 months. The semidried grapes, which are full of concentrated sugars and flavors are pressed before being fermented in small oak or chestnut barrels (called caratelli), which contain a small amount of madre—thick wine left from the prior year. The wine is typically kept in these barrels for 2 to 3 years, sometimes as long as 6 years. The barrels, which are not completely full, are exposed to varying temperatures (hot in the summer, cool in the winter), an oxidation treatment that’s part of the aging process. The resulting wine has a characteristic nutty-caramel flavor, a deep golden color, and an alcohol content that ranges from 14 to 17 percent. Most Vin Santo is sweet and served as dessert wine, although some versions are dry, similar to sherry, and better suited for an aperitif. The grapes used to make Vin Santo vary. For example, in Tuscany the grapes are primarily Trebbiano, Malvasia, and Canaiolo. The Pomino DOC, however, makes a red Vin Santo from Sangiovese, Cabernet Sauvignon, Cabernet Franc, and Merlot, and a white version from Pinot Blanc and Chardonnay. In Trentino, the Noisola grape is used, while in the Veneto region’s Gambellara DOC, Garganega is the main grape.