Harvest

If there is an enological jewel in Tuscany, a diamond with innumerable facets, it has to be Vin Santo. In flavor, it can be sweet, mildly, sweetish or dry. Some Vin Santos are fullbodied and others have little body. In color, they range from golden through a wide spectrum of hues to amber and, in odor, from the delicate to the assertive and to the ethereal.All in all, it seems to be a wine that's hard comprehend. But it can be immediatly understood if you reflect that is the wine that each vitivinivulturist holds dearest to his heart. No one can say when it first appeared. It is, however, certain that it enlivened soul and body in the middle Ages. It is toward the end of the epoch that, according to the legend, the wine received its name. It is said that, following the translation of the Council of Ferrara to Florence in 1439, Cardinal Bessarion, archbishop of Nicea, and his retinue were offered goblets of a superb Vin Santo. The cardinal readly tasted it and exlaimed: “It's like the wine of Xantos!”. He was probably thinking of the wine of the greek island or, possibly, he was referring to the name meaning in Greek, blond or amber yellow. What is clear is that no one present understood the reference but adopted the word which in Italian was softened so that Xantos became Santo. That's not the only explanation, which is quite fitting for a wine held in so much honor. In another version, Vin Santo was said to have been invented by a carmelite monk, who always carried a flash of the wine him to ease the suffering of the ailing people he visited. That wine thus became the wine was called holy because it was used in the mass, while others still insist that it was the practice to tap the cash or caratello in which it was aged All Saints'Day.

 

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