The origin of Vin Santo has been lost in the mists of time. Certain accredited sources point to similarities with wine made on the Greek island of Xanthos, which later became “Santo” when spoken aloud. It is more probably that the name was derived from its daily function in religious services. The first vintage of Ruffino Vin Santo was 1988.
Only the healthiest grapes are gathered and hung in the vinsantaia, a well- ventilated space that allows slow drying. In December, the dried grapes are gently pressed and the thick, sugary must ferments in 225-liter oak barrels at a constant temperature of 18°. In mid- January, the balance between alcohol content and sugar is reached and the fermentation is stopped. The wine is racked and clarified.
Amber with glistening golden highlights.
An enticing bouquet of complexity and elegance layered with nuts and dried fruit (dates, hazelnuts and exotic fruits), culminating in acacia honey and candied fruit.
The thick and beguiling bouquet extends to the taste buds, repeating the aromas sincerely with custard cream, citrus zest and dried figs on the finish.
Full tasting Notes
A beguiling sweetness capable of long possessing the palate and only releasing it again after a long but lovely siege.
Cantucci cookies are the traditional pairing, but Serelle matches well with blue cheeses, homemade savory pies and cakes.