Vin Santo has been an important part of Tuscan wine history since the Middle Ages. There are many theories about the origin of its name. A legend from Siena tells of a friar who in 1348 cured the sick with the wine normally used by the brothers to celebrate mass. Word spread that this was a miraculous wine, leading to the name “santo,” or “holy,” — although another less picturesque explanation cannot be ruled out, which is simply the association of this wine with its customary use during the mass. The recognition of the Vin Santo del Chianti DOC in August 1997 marked an important stage in the quality evaluation of this highly traditional Tuscan wine.

Volpaia uses the same labor-intensive process that was used hundreds of years ago to produce its Vinsanto. Towards the end of the growing season, before Volpaia harvested its white grapes, the winery picked the best bunches of Trebbiano and Malvasia to go into the Vinsanto. The grapes were taken to the winery’s vinsantaia (left), a special attic where the bunches were hung from chains tied to the rafters and dried. The windows were kept open in the vinsantaia for the next few months, ensuring that the air in the large room was constantly being circulated. On February 10, once the grapes’ sugar reached optimum levels, they were pressed and the juice put through a natural process of clarification. The highly-concentrated must was then fermented for five years in small caratelli oak barrels already containing “madre,” or “mother,” — a remnant of the thick residue left over from Vinsanto that had already been bottled.

Scintillating amber. It is a full, balanced wine with intense flavors of cane sugar, apricot jam and sultan grapes. Warm and luscious with an almond finish.