For those with the good fortune to visit Tuscany, Vin Santo will be an exciting discovery.

It is a sweet wine with unique aromas produced from dried grapes, according to techniques which

have been followed since the dawn of time and have hardly changed at all.

From before the II century BC knowledge has existed of certain wines sweetened with honey and

spices but also obtained from dried grapes.

From the regions of the Caucasus and the eastern Mediterranean via Greece and Rome, this type

of wine came down to the Middle Ages, and in Tuscany found its special elected land. Here it

became increasingly widely known, from the great noble families to the most humble peasants. It

became the wine of feast days and polite occasions, and it was customary to offer it, often very

sparingly, to visitors, friends or acquaintances, as a sign of courtesy and in friendly welcome.

It is made from grapes harvested at the end of September, left to dry for a few months, and then

crushed. The resulting liquid, very high in sugar content, is put into special small wooden casks called

caratelli, which are immediately sealed. In the casks, which contain the “mother” (a residue of

specific yeasts which are self-selecting by a natural process), a very slow process of fermentation

and maturation takes place lasting for a minimum of three, five, six years depending on the typology.

Longer ageing increases the quality, the distinctive aromas and the prestige of the Vin Santo. The

entire process takes place without any winemaking intervention.

Our casks, some of which are about one hundred years old, are kept in the atmospheric Vinsantaia,

which as tradition requires is in the part of the winery most exposed to changes in temperature.