Vin Santo is a sweet wine considered typical of central and north-eastern Italy. It is mainly associated with Tuscany, but it is also produced in Marche, Umbria and Lazio as well as in other regions of northern Italy such as Veneto and Trentino.
Probably the name was attributed to it due to the racking period which coincides with the Easter period, corresponding to the Holy week.

Vin Santo has an amber color, with an intense aroma of honey, walnuts and raisins, and a sweet flavor that can recall almonds, ripe apples, vanilla and caramel.

The best bunches of grapes are used to produce Vin Santo, selecting them during harvesting by hand. The grapes undergo the drying phase which takes place in a well-ventilated room where they are placed on racks of reeds, on straw, in plastic houses or on frames on which the bunches are hung. This phase is between December and March, but varies according to the type of wine to be obtained, since it will be more or less sweet depending on the duration. Then it goes on to destemming and squeezing. Fermentation takes place in small barrels, called caratelli, and lasts for months and in some cases years.

Pairings
The pairing par excellence is with the classic Tuscan cantucci, but it also goes well with other desserts such as ricciarelli, buccellato, castagnaccio, or almond paste biscuits. It can also accompany Easter sweets such as Ciaramicola, typical of the province of Perugia. It is also excellent with blue cheeses, or as a meditation wine.