Vin Santo Di Montepulciano Wine Descriptions

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Vin Santo di Montepulciano is an appellation given to wines produced in the appassimento (raisinated) method within the Montepulciano region in Tuscany, Italy. The production of Vin Santo dates back to at least the Middle Ages, with many theories as to why the name “Saint Wine” has stuck for so long. 

The most common Vin Santos are amber-colored and produced from Trebbiano, Malvasia Blanco and sometimes smaller percentages of Grechetto. The reds are known as Occhio del Pernice (the Eye of the Pigeon, referring to its dark pink color) and produced from a minimum 50% Prugnolo Gentile (Sangiovese). The fruit is sourced from all of the Montepulciano zone with the exception of Val de Chiana. The DOC rules dictate that only grapes from east-facing vineyards with high altitude slopes and mainly sandy clay soils can be used in Vin Santo di Montepulciano. This is to ensure the most balanced, well-ripened grapes at harvest. 
The most authentic wines are produced using a very intricate method that results in a slightly oxidized, nutty wine with flavors of dried figs, raisins and toffee. They are most commonly sweet (amabile), though some dry (secco) versions exist. They often have a vintage declaration, but are known to last decades. 
For more information on their history and production, please see Vin Santo
– Description from Amanda Schuster

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