Q: What is Vin Santo?

A: Vin Santo is a traditional wine served to guests throughout Italy, but especially in the central regions. There are two styles recognized by Denominazione di Origine Controllata (DOC), an important distinction made by the national government to preserve quality. It establishes what grapes can be grown where and what wines they can be made into. Both Vin Santos: one sweet and one dry, are served with desserts, especially biscotti. Vin Santos are made with mostly two grapes, the Malvasia and Trebbiano, although many other white grapes can be used, such as pinot blanc and gris, chardonnay and sauvignon blanc. Sangiovese, the famous grape that makes up part of Chianti, is also used.

Grapes used in Vin Santo are harvested late in the year, starting in November, and depending on the weather, through March. For perspective, most grapes are harvested in late-August and early-September. Grapes left on the vine build up more sugars because they are in the sun longer. They also simultaneously begin to dehydrate, concentrating the sugars by eliminating the water.

After the harvest is in, the grapes are further dehydrated in rafters of houses and barns on straw mats, which provide an airy platform and impart the flavors of the hay to the grapes.

Once the dehydrated grapes are pressed, the must, or grape juice, is fermented and then aged in small barrels, usually made from oak, but traditionally made from chestnut. Aging takes anywhere from three to five years, and Vin Santo is exposed to fluctuations between cold winters and hot summers, all which add to its characteristic taste. Vin Santo translates to "holy wine," supposedly, because sipping it is like going to heaven.

–Food Network Kitchens