Share

Holy Vino

Of the hundreds of different sweet wines produced in Italy, the best known may be vin santo, holy wine, so named because priests have drunk it during the Mass for centuries. Vin santo is the customary finale to even the humblest Tuscan meal, served after espresso, almost always with a plate of small biscotti called cantucci, stubby, twice-baked cookies meant for dunking. Most vin santo does not taste as sweet as, say,  Sauternes. The wine has a delicate, creamy, honey-roasted flavor, and the color can be unreal, from radiant amber to neon orange. True vin santo is fairly expensive because the ancient process of making it remains artisanal and labor intensive. Indeed, the grapes (generally malvasia bianca lunga or trebbiano) must be partially dried for three to six months before they are crushed and then left to ferment slowly for three to five years in small, sealed barrels in a warm attic called a vinsantaia.

Get WineSpeed

Join tens of thousands of other wine lovers. Get each week’s edition of WineSpeed delivered to your inbox every Friday. It’s fast. It’s free. It’s the smartest way to stay up to speed on wine.
Email address
First Name
Last Name
Be sure to check your inbox to confim your subscription.