What wine-making technique is used to produce Vin Santo?

Vin Santo, a traditional dessert wine from Italy, is primarily produced using the Passito technique. This method involves harvesting grapes and then allowing them to dry for several weeks or even months. During this drying process, the grapes lose water, which concentrates their sugars and flavors. Once sufficiently dried, the grapes are pressed, and the resulting juice is fermented slowly, often in small barrels.

The unique sweetness and complexity of Vin Santo stem from this process, highlighting flavors of dried fruits, nuts, and honey, distinguishing it as a beloved after-dinner wine. The Passito technique is crucial because it enhances the wine’s richness and texture, aligning with the tradition of making Vin Santo, often paired with cantucci (almond cookies) in Italian culture.