Vin Santo

Vin santo

What it is

The dried must goes into caratelli — fifty-litre casks that are sealed shut and never topped up — each carrying a madre, a sludge of yeast and lees held back from the previous batch to start the next. Years of that, under a roof that freezes in winter and bakes in summer, is what turns it oxidative where a straw wine stays fruity.

In the kitchen

Cook with the dry version, secco; the sweet one scorches in a hot pan. Deglaze chicken livers with two spoonfuls, let it go syrupy, then mash them for crostini.

Goes with

Almond Dark chocolate Fig Hazelnut Pecorino Romano Raisin

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

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