Description
Vin Santo is more than just a dessert wine for the Sienese: it is the symbol of hospitality and conviviality. When you talk about the “bottega senese,” you evoke that atmosphere of Siena’s historic grocery stores and pastry shops where time seems to stand still.
That’s what makes Vin Santo uniquely linked to the tradition of Siena:
1. The Character and the Grapes
In the Sienese lands (especially in Chianti Colli Senesi), Vin Santo is made mainly from Trebbiano and Malvasia grapes.
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Occhio di Pernice: This is the rarest and most prized variant, made from Sangiovese grapes. It has a dark, almost reddish amber color and complex aromas of plum and spices.
2. The “Heroic” Method
The secret of the Sienese workshop lies in the production process, which has remained almost unchanged over the centuries:
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Withering: The grapes are hung from hooks or spread out on cane mats (“cannicci”) until winter to concentrate the sugars.
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The Caratelli: The must is sealed in small 50-100 liter wooden barrels, called caratelli.
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The “Mother”: Inside the keg is left the lees from previous vintages (the mother), which contains the indigenous yeasts that will guide fermentation for 3, 5 or even 10 years.
3. Sensory Profile
A typical Vin Santo from a Sienese workshop presents itself:
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Color: Deep golden yellow to dark amber.
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Nose: Intense notes of almond, dried apricot, honey and vanilla.
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Taste: Can range from Dry (great as an aperitif with blue cheeses) toSweet/Sweet (perfect for the end of a meal).
4. The Sacred Pairing
There is no Vin Santo in Siena without Cantucci (or rather, Cantuccini). Tradition dictates that the cookie is soaked in wine to soften it, creating a perfect combination of the toasted note of the almond and the alcoholic sweetness of the wine.
It is a wine that is not in a hurry, just like the life that flows through the alleys of the Contrade.
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