The origin of this dessert wine is in ancient Greece, The name means "holy wine", it is derived from the "Settimana Santa" (Holy Week = Holy Week), because it is usually pressed between late November and Easter. Besides, he likes to be called altar wine used. In Italy, he is also called outside Tuscany Vino Santo. The one on the Aegean island Santorini produced OPAP sweet wine is called Vinsanto (without blank). In Italy, it is often produced for self-consumption and is often used at family celebrations such as baptisms and weddings. Mostly sweet variations (dolce), but also semi-sweet (amabile) and dry (secco) are different alcohol content and residual sugar generated. For the production are preferred white and red varieties of Malvasia and Trebbiano varieties, as Grechetto and Sangiovese used.
These are with the Raisin method hung on shelves for drying under the influence of air, or laid flat on reed or straw mats. Only at the end of December at the earliest, the rosinierten grapes are pressed, whereby previously the moldy are excreted. From the thick must a wine fermented with up to 16% vol alcohol and high residual sugar content. After fermentation, the wine is filled into small chestnut or oak barrels (Caratello - 70 to 200 liters). Often "Madre del Vin Santo" (mother wine) is added. These are yeast residues of the previous wine for the initiation of a second fermentation,
Then the barrels are sealed, but modern producers keep an access open for the purpose of control of fermentation. Now the barrels are stored on the so-called "Vinsantaia". This is usually the airy attic of the winery, so the barrels are deliberately exposed to the change of cold winter and hot summer. In summer, the wine begins to ferment a second time, which is very slow. After two years at the earliest, or six years in the extreme case, the barrels are reopened. The result is a rich, alcoholic, sweet wine with typical aromas of nuts, apricots, honey and spices. At the Vin Santo you can enjoy Biscotti di Prato (cantuccini), a traditional almond biscuit:
The Vin Santo is produced in all colors, such as rosé (called in Tuscany Occhio di Pernice = eye of the partridge), red and white, from dry to sweet and can be made either single-vine or one Cuvée be. He is in the whole central Italy and in the Trentino (here under Vino Santo) produces, the most well-known however comes in many variants from the Tuscany, There it is produced in almost all DOC zones. These are Bianco dell'Empolese. Bianco Pisano di San Torpe. Colli dell'Etruria Centrale. Monteregio di Massa Marittima. Monteregio. montescudaio. Pomino. Val d'Arbia and Valdinievole, In the DOC areas Chianti, Chianti Classico and Montepulciano there are the DOC zones Vin Santo del Chianti. Vin Santo del Chianti Classico and Vin Santo di Montepulciano, However, much of the numerous Vin Santo in Italy is produced without a DOC / DOCG declaration.
Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,