{"id":28445,"date":"2025-03-05T18:07:19","date_gmt":"2025-03-05T17:07:19","guid":{"rendered":"https:\/\/www.villadisotto.it\/vin-santo\/"},"modified":"2025-03-05T18:07:23","modified_gmt":"2025-03-05T17:07:23","slug":"vin-santo","status":"publish","type":"post","link":"https:\/\/www.villadisotto.it\/en\/vin-santo\/","title":{"rendered":"Vin Santo"},"content":{"rendered":"

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Vin Santo<\/h2>\n

the gold of Chianti<\/strong><\/p>\n

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Amber colour and hints of almonds, honey and light spices are the characteristics of a good Vin Santo<\/strong>. The grapes from which it is produced <\/span>vary depending on the Tuscan locality of reference. In most cases it is produced by drying Trebbiano toscano and Malvasia del Chianti grapes, but some add Canaiolo bianco grapes. <\/span><\/p>\n

To make Vin Santo, the ripest grapes<\/strong> are picked by hand and dried for a very long period of up to six months<\/strong>, until the Easter period (from which, according to some sources, the name Vin Santo is derived). <\/span><\/p>\n

The process of drying the grapes is the real charm of Vin Santo and can be carried out using different techniques. The bunches of grapes can be hung from wall-to-wall ropes and do not require any special care since they are ventilated continuously. Or the drying process can be completed by arranging the bunches on racks, mats or wooden boxes and turning them periodically to avoid the production of mould. <\/span><\/p>\n

This process takes place in the famous \u201cVinsantaia\u201d<\/strong>, a special room set up during harvest time.<\/span> The Vinsantaia is not in the cellar, but is a well-ventilated and hygienically sound room where the grapes are left for a minimum of forty days and up to three months depending on weather conditions and the quality and initial sugar content of the grapes.<\/span> <\/p>\n

When the desired sugar content is reached, the best beans are hand-picked<\/strong>, placed inside a press and finally pressed. This produces a juice that is mixed with the skins and left to stand still for a few days. It is then pressed one last time under the press and the must obtained is put into the \u201ccaratello\u201d<\/strong>: a barrel made of oak, chestnut, acacia or cherry with a capacity of 50 to 200 litres. <\/span><\/p>\n

It is inside the caratelli that the real magic happens, namely the fermentation and ageing of Vin Santo.<\/span><\/p>\n

Sugars allow spontaneous fermentation that stops and starts again depending on the season and changing temperatures <\/span>as the keg is hermetically sealed. The minimum ageing required is three years, but of course each winery creates its own perfect formula. During this period, the Vin Santo should be decanted from one caratello to another, to avoid possible harmful bacterial growth. <\/span><\/p>\n

Once the allotted time has elapsed, the Vin Santo is filtered and bottled to finish of beautifully with Tuscan cantucci<\/strong>!<\/span><\/p>\n

We are waiting for you to taste the excellence of Tuscan wines at Villa di Sotto!<\/p>\n

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Three pairings we recommend from the Ristorante Enoteca Villa di Sotto<\/h3>\n

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Cantucci with almonds<\/p>\n

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Ricciarelli<\/p>\n

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Schiacciata fiorentina<\/p>\n

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Buy or give a Tasting Voucher<\/h2>\n

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