The origin of this dessert wine lies 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 the end of November and Easter. He also likes to be altar wine used. In Italy it is also called Vino Santo outside of Tuscany. The one on the Aegean island Santorini produced OPAP sweet wine means Vinsanto (without blank). In Italy it is often only made for personal consumption and is often used for family celebrations such as baptisms and weddings. Mostly they are sweet variants (dolce), but semi-sweet (amabile) and dry (secco) are also different alcohol content and residual sugar generated. White and red varieties of are preferred for production Malvasia and Trebbiano varieties, such as Grechetto and Sangiovese used.
These are with the Raisin method hung to dry under the influence of air under shelves on shelves or laid flat on reed or straw mats. The raisined grapes are not pressed until the end of December at the earliest, with the moldy ones being eliminated beforehand. A wine with up to 16% vol alcohol and high residual sugar content is fermented from the viscous must. After fermentation, the wine is poured into small chestnut or oak barrels (Caratello - 70 to 200 liters). "Madre del Vin Santo" (mother wine) is often added. These are yeast residues from the previous wine for the introduction of a second one fermentation,
Then the barrels are sealed, but modern producers keep access for fermentation control. Now the barrels are stored on the so-called "Vinsantaia". This is mostly the airy attic of the winery, whereby the barrels are deliberately exposed to the alternation of cold winter and hot summer. In the summer, the wine then begins to ferment a second time, which happens very slowly. The barrels are only opened again after two to six years at the earliest. The result is a lush, alcohol-rich, sweet wine with typical aromas of nuts, apricots, honey and spices. Biscotti di Prato (Cantuccini), a traditional almond biscuit, is often served with the Vin Santo:
The Vin Santo is produced in all colors such as rosé (in Tuscany Occhio di Pernice = eye of the partridge), red and white, developed from dry to sweet and can be produced as a single variety or one Cuvée his. It is found throughout central Italy and in Trentino (here under Vino Santo) produced, the most well-known comes in many variants from Tuscany, There it is produced in almost all DOC zones. These are Bianco dell'Empolese. Bianco Pisano di San Torpè. 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, Most of the numerous Vin Santo in Italy are produced without a DOC / DOCG declaration.
Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,