Vin Santo, translated as 'holy wine,' has roots back to Venice-ruled Santorini, possibly from the 13th to 16th century, with disputed origins. It is a dessert wine made with white grape varieties, aged in chestnut barrels for a minimum of three years, and traditionally left to dry on straw mats to intensify its flavor.
While appreciated in specific Italian regions, Vin Santo remains unpopular in other parts and especially with younger generations. It is treasured in Trentino, Veneto, Umbria, and Emilia Romagna, but often overlooked. Younger people in Tuscany primarily enjoy it at family gatherings or trattorias.
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