Vin Santo: Difference between revisions
Created page with "Vin Santo is a traditional Italian sweet wine style most closely associated with Tuscany, although it is produced in several regions under varying appellations. The name, meaning “holy wine”, reflects both historical liturgical associations and traditional production methods involving extended drying and ageing.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 9780198705383.</ref> == Definition and production == Vin Santo is..." |
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Vin Santo is typically made from white grape varieties such as Trebbiano and Malvasia, though red versions (Vin Santo Occhio di Pernice) are produced using Sangiovese. Grapes are harvested and then dried (''appassimento'') for several months, often on mats or hung in well-ventilated lofts, concentrating sugars and flavours before pressing.<ref>Anderson, Burton, ''Vino Italiano: The Regional Wines of Italy'', Clarkson Potter, ISBN 9781400097746.</ref> | Vin Santo is typically made from white grape varieties such as Trebbiano and Malvasia, though red versions (Vin Santo Occhio di Pernice) are produced using Sangiovese. Grapes are harvested and then dried (''appassimento'') for several months, often on mats or hung in well-ventilated lofts, concentrating sugars and flavours before pressing.<ref>Anderson, Burton, ''Vino Italiano: The Regional Wines of Italy'', Clarkson Potter, ISBN 9781400097746.</ref> | ||
Fermentation is slow and may be irregular due to high sugar levels. The wine is then aged for extended periods, traditionally in small wooden barrels known as ''caratelli'', which are often sealed and stored in attics or other areas subject to temperature fluctuations.<ref>Consorzio del Vino Nobile di Montepulciano, “Vin Santo production disciplinaries”.</ref> | Fermentation is slow and may be irregular due to high sugar levels. The wine is then aged for extended periods, traditionally in small wooden barrels known as ''[[caratelli]]'', which are often sealed and stored in attics or other areas subject to temperature fluctuations.<ref>Consorzio del Vino Nobile di Montepulciano, “Vin Santo production disciplinaries”.</ref> | ||
Ageing commonly lasts several years, during which oxidation and evaporation contribute significantly to the wine’s character. | Ageing commonly lasts several years, during which oxidation and evaporation contribute significantly to the wine’s character. | ||