Vinsanto del Chianti

Since the Middle Ages, Vin Santo has held a special place in Tuscan tradition, a wine surrounded by legend and reverence. Some say its name dates back to 1348, when a friar in Siena used this golden nectar to heal the sick, and the people called it “santo,” or holy. Others believe its origin is simply tied to its role in the sacred Mass. Whatever the truth, Vin Santo remains one of Tuscany’s most iconic and cherished wines.

Volpaia continues this centuries-old heritage with the same artisanal methods passed down through generations. At the end of the harvest, only the finest clusters of Trebbiano and Malvasia are carefully handpicked and brought to the Vinsantaia, a traditional loft where the bunches are hung from rafters to dry naturally. For months, the grapes slowly desiccate in the open air, concentrating their sugars and aromas without ever being touched.

In February, when perfectly raisined, the grapes are gently pressed, yielding a dense, sweet must that begins its long transformation. The juice is transferred into small oak caratelli barrels containing the precious madre, a natural yeast sediment that carries the memory of past vintages. Over the course of five years, time and patience craft a Vin Santo of extraordinary depth, elegance, and timeless character.