To make Vin Santo, the grapes (in this case, Malvasia and Trebbiano) are dried on mats for two to six months depending on the residual sugar levels desired. After pressing, the juice is pumped into small chestnut barrels. The barrels are sealed and not opened or topped up until the wines are ready to be bottled. This wine was aged for 7 years. Depending on how active the yeast was, the wine can be incredibly sweet to very bone dry. This example is medium sweet. Serve with biscotti for dipping and/or fresh fruit and aged cheeses.
