The Perfect Dip: Vin Santo & Cantucci

Vin Santo, translating to “holy wine”, is Tuscany’s beloved dessert wine.  It’s a wine that takes patience throughout its lengthy production and aging process.  It's not completely known as to how this wine got its name.  One assumption is that it was always a wine pressed during Holy Week and another assumption is that it was a wine used for religious purposes.  Regardless of its origin, its unique process and limited production make this a special wine worth seeking out to experience. 

I had been sitting on some wine notes from a Vin Santo I tasted years back from Montefioralle that I apparently had never shared.  Since Vino Travels celebrates its 13th anniversary this month and sadly I’ve never written about Vin Santo in all these years, I figured there is no better time like the present.   

What is Vin Santo? 

Vin Santo is a dessert wines that is traditionally known for its production in Tuscany.  It can be made in a variety of styles from secco (dry) to dolce (sweet), but the latter is what it’s most known for.  It is typically made using Trebbiano Toscano and Malvasia grapes.  The Trebbiano lends acidity to these wines while Malvasia lends aromatics and body. 

How is Vin Santo produced? 

It’s very lengthy and interesting process is what makes these wines unique.  Vin Santo is made in a passito style where the grapes are partially dried out, concentrating the sugars and allowing for more complex flavors to be produced.  The late harvested rapes are either dried out on straw mats, called graticci, or are hung for several months following the harvest.   

process of making Vin Santo - copyright of Montefioralle

Once the grapes are dried to the desired level, the rapes are pressed resulting in a small amount of sweet juice.  This juice is placed in small barrels called caratelli where the wine ferments and spends a long maturation time.  Usually the barrels are only filled to about 3/4 of the way to allow for some oxidation of these wines.  One unique feature to this part of the process is what is called the madre, which is a lees culture that is a deposit on the barrels from previous vintages, that initiates the fermentation.  The barrels are then sealed in non-temperature controlled rooms, called vin santaie, where the temperatures can fluctuate.  These wines will age for at least three years resulting in wines with complex flavors.    

Vin Santo is usually deeper in color from a golden color to a deep amber.  The flavors can be intense ranging from dried fruits, nutty, honey, spice, and orange peels with luscious, textured wines with high alcohol.   

Is Vin Santo only produced in Tuscany? 

No, there are other regions that do make different styles of Vin Santo as well, but Tuscany is the prominent region.  Within Tuscany you will will find several designations including Vin Santo del Chianti Classico DOC, Vin Santo del Chianti DOC, Vin Santo di Carmignano DOC, and Vin Santo di Montepulciano DOC. Although more rare, it can also be produced in a red version from the Sangiovese grape known as Occhio di Pernice, where it is ore pink in color.  Outside of Tuscany, Trentino is another common region producing these wines with the Nosiola grape.  You will also find some also produced in Umbria. 

Montefioralle winery in Greve in Chianti (copyright of Montefioralle)

The Wine - Montefioralle Vin Santo 

I’ve written about the Montefioralle winery some time ago.  It’s a family operated winery by the Sieni family.  They’re located in a small village after its own name, Montefioralle, in the heart of Chianti Classico in Greve in Chianti, a gateway into the Chianti Classico region only about a 30 minute drive south of Florence.  The winery has a small production on less than 10 acres of land. The winery has been practicing organic methods and has been certified since 2019.   

Sieni family - Montefioralle winery (copyright of Montefioralle)

Montefioralle only uses the traditional Malvasia and Trebbiano grapes in the production of their Vin Santo.  The late harvested grapes are hung on wooden canes in ventilated rooms for a couple months before they are sealed in barrels 3/4 filled where they age for 3 years.   

The 2014 Montefioralle Vin Santo del Chianti Classico DOC is made from 50% Malvasia and 50% Trebbiano.  The grapes are dried for 95 days and spend 3 years in caratelli.  This wine has a limited production of 600 bottles.  This wine was amber/burnt orange in color.  Aromas of dried fruits, raisins.  Full body and luscious in the month with a lot of nuttiness.  ABV 15% 

How is Vin Santo paired? 

Since I didn’t have the time to try my hand at making biscotti, I had to go with a store bought choice of an almond biscotti.  Vin Santo can be used as a welcoming drink or aperitif, but it’s traditional pairing is with smaller Tuscan almond biscotti called cantucci.  Consumers will take the cantucci and dip it into the Vin Santo.  That was my own first personal experience with Vin Santo as well.  It can also be enjoyed with blue cheese. 

In my pairing of the Vin Santo with the almond biscotti is was a sweet combination of richness in the wine and the nuttiness both the Vin Santo and the biscotti.  It actually created a hint of anisette as an after flavor, which was unique considering it was an ingredient in the biscotti. 

What’s your experience with Vin Santo?  Do you love it or not your top choice? 

You can find some options to taste Vin Santo for yourself  on Wine.com.

I may receive compensation for any wines purchased through the affiliate link in support of Vino Travels. 

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*This wine was provided as a sample, but opinions are always my own.

Bollicine di Primavera: Italy's Finest Sparkling Wines

Italian sparkling wines at one point in time may have been remembered and enjoyed as being something sweet and sparkling to be enjoyed during a celebratory event.  The Prosecco of the past was something fizzy that didn’t maybe spark much interest and don't even get me started on Lambrusco and what that was known for.  Italy’s history of Italian bubbly was nowhere what it is today.The game has changed! 

The many sparkling wines of Italy 

Today, Italian sparkling wines are some of the most exciting wines in the bubbly world of wine.  From the bone dry Franciacortas of Lombardy that rival some of the best champagnes of France, to the variety of Lambrusco from Emilia Romagna, to the prestigious destinations for Prosecco including Asolo and Conegliano Valdobbiadene. Don’t forget about some of the others to include Trento DOC from the Trentino region, Alta Langa from Piedmont, those from the Oltrepo Pavese in Lombardy to name a few.   

In addition what I think has also stepped up the attention of these wines is the use of some of these beverages in the many mixed cocktails.  Italy has always been known for its aperitivo, but new generations are experiencing spritz driven beverages using Italy’s sparkling wines in a variety of ways. 

Italian sparkling wines are increasing in popularity and Prosecco is leading the pack.  In the first half of 2025, Gambero Rossi stated that Italian sparklers, led by Prosecco, are dominating sales for sparkling wines by volume totaling about $1 billion.  They even mention that Prosecco has a slight edge over Champagne in the US market as well with Asolo and Conegliano Valddobiadene showing sustaining growth. 

Prosecco wine map copyright of Wine Scholar Guild

The Wines 

I’ve been meaning to share some of these wines for some time so I’m excited about this month’s theme.  Today we’ll take a look into Prosecco in particular highlighting those from the Asolo and Valdobbiandene Conegliano designations and a special treat from the Oltrepo Pavese. 

Oltrepo Pavese Sparkling Wine 

The Oltrepo Pavese is the largest wine appellation in the Lombardy region of northern Italy.  The Oltrepo’s primary grape is Pinot Nero and like today’s wine that I’m sharing, the sparkling wines from here are made using the classic method similar to Champagne known as metodo Classico. 

The wine I'm sharing today comes from La Versa, which was founded in 1905 by Cesare Gustavo Faravelli.  This is a cooperative in La Valle Versa working with around 20 wine growers and farmers.  Sparkling wine production is very important to this winery’s success and their first traditional method sparkling wine that they produced was in 1935.  The winery was later acquired by the Terrie d’Oltrepo Group in 2017 and is now one of the large cooperatives in northern Italy with over 660 members covering 1,200 acres. 

I’m sharing the La Versa” Collezione Metodo Classico Oltrepo Pavese DOCG Brut which is made from 85% Pinot Nero and 15% Chardonnay.  Yes, you read that right, 2007!  This wine shockingly spends close to 11 years on its lees!  With citrus and yeasty notes this wine had citrus on the palate with a slight bitterness, almost citrus pith like, along with a tingly, touch of salinity on the finish.  13%  

 

Conegliano Valdobbiadene Prosecco  

All the Prosecco I’m sharing today are made from 100% Glera grapes, which is the primary grape used in producing Prosecco.  The Conegliano Valdobbiadene appellation of the Veneto is probably the best-known appellation for producing high quality Prosecco.  Not too far north of Venice, about 30 miles, is where you will find this particular territory, and it sits within the Trevino province just south of the Dolomite mountain range.  This is also a UNESCO heritage site, and its steep slopes are quite the site.  As one that experiences it would imagine, these grapes are manually selected and hand harvested.   

I won’t dig too much into Bellenda since this is a winery and wine that I have shared several times here on Vino Travels, although It's a hard wine not to enjoy so I’m including another vintage that I haven’t covered. 

The 2022 Bellenda San Fermo Valdobbiadene Prosecco Superiore DOCG Brut has floral aromas with citrus, apple and pear.  Dry, clean, crisp and refreshing on the palate with lemon citrus and apple notes.  A beautiful mousse with nice salinity on the finish. 11.5% 

I also tasted a wine From Vinicolla Tesini also in one of the communes of the Conegliano Valdobbiadene, in Vittorio Veneto.  The owner Davide Tesini, an Italian American, started this winery after finding the family vineyards later in his life as an adult in Vittorio Veneto where his grandparents were from. 

The Vinicollina Tesini ”Venti22due” Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry.  At the Extra Dry level this wine has about 12-17 grams of residual sugar.  Lemon citrus aromas.  Medium-bodied on the palate, dry and crisp with citrus pith notes along with tart green apple.  Nice sanity mid palate through to the finish with a lengthy finish. 11% 

Asolo Prosecco 

The Asolo Prosecco appellation became a DOCG in 2009 and set in the Colli Asolani hills between the town of Asolo itself and Cornuda. 

La Gioiosa means “joyous” and takes its name after the name of the Treviso province, Marca Gioiosa et Amorosa, meaning joyous and loving land.  The winery officially started in 1974 when the family established the winery, but the grandfather of current president, Giancarlo Moretti Polegato, purchased the land back in the 1920’s.  The winery today is a large cooperative made up of over 600 farmers with many of them having been working together for decades.  They are a leader in being environmentally friendly using the nearby Piave River as an energy source for their hydroelectric power. 

The 2022 La Gioiosa et Amorosa Millesimato Asolo Prosecco Superiore DOCG Extra Dry is medium-bodied with a nice airiness to the weight of the wine.  Ripe apple notes with beautiful crispness, fine mousse and salinity towards the finish.  ABV 11% 

Pairings with Italian sparkling wines 

Many of the wines shared today can be enjoyed in various capacities. They are joyous on their own as an aperitif or as a starter with either a salad or a nice charcuterie of cheeses and cured meats.  They’re a natural accompaniment to seafood dishes or can be paired with vegetable based dishes.  They also can be enjoyed with fresh fruit juice as an apertivo, think aperol spritz or the many various versions created today. 

Join the rest of our Italian sparkling wine writers as they explore the variety throughout Italy

• Robin from Crushed Grape Chronicles will feature “San Fermo Prosecco by Bellenda with Roasted Beech Mushrooms, Cheesy Polenta, and a tarragon, basil, lemon/pesto" 
• Camilla from Culinary Cam will be taking a look at “Beyond Prosecco: Exploring Other Italian Bubbles”  
• Wendy from A Day in the Life on the Farm is “Celebrating our Anniversary with a Hugo Spritz” 
• Martin from Enofylz Wine Blog is sharing "Rethinking Lambrusco: A Metodo Classico Surprise from Cantina della Volta"
• Cathie from Side Hustle Wino is highlighting "Lambrusco-A 21st Century Look at a Century's Old Wine"

Other sparkling wines of Italy to explore 

• Sparkling Wines from the Alta Langa with Borgo Maragliano 
•  Brachetto: The Sweet, Red Bubbly of Piedmont 
• Cantina Vignaioli Wines of the Maremma Paired with Acquacotta 
• A Sweetness of of Moscato d’Asti with Ca’d’Gal Wines 

Also, if you’re not familiar between the differences between the charmat and metodo classico methods you can learn more about these two sparkling wine methods used in Italian sparkling wine production. 

I've recently partnered with a company Wandering whom has partnerships with wineries all throughout Italy.  They offer some sparkling wine tours in this region to check out if you find yourself venturing to the land of Prosecco.

• From Vine to Glass: Premium Prosecco Tasting at Fasol Menin 
• Tasting of Valdobbiadene DOCG with Ciccheti at Il Casale Wine Experience 

You can find many sparkling wines from around Italy on Wine.com to try.  

I may receive compensation for any wines or trips purchased through the affiliate link in support of Vino Travels. 

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*These wines were provided as samples, but opinions are always my own.