Volpaia Vin Santo

Learn More About This Wine

Since the Middle Ages, Vin Santo (Holy Wine) has been an important part of Tuscan wine history. 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” – 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 DOC Vin Santo del Chianti in August 1997 marked an important stage in the quality evaluation of this highly traditional Tuscan wine. 

Vin Santo is produced using the same labour-intensive process that was used hundreds of years ago. Trebbiano and Malvasia grapes are taken to the winery’s Vinsantaia, a special attic where the bunches are hung from the rafters and dried. The grapes are never touched during the maturation process. The windows are kept open in the Vinsantaia for the next few months, ensuring that the air in the large room is circulated. In February, once the grapes’ sugar levels are high enough, they are pressed and the juice put through a natural process of clarification. The highly-concentrated must is then fermented in small caratelli oak barrels already containing madre (mother) – a remnant of the thick residue left over from Vinsanto that had already been bottled for five years. 

Scintillating amber. It is a full, balanced wine with intense cane sugar, apricot jam and raison. Warm and luscious with almond finish.