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Vin Santo: Distinguish Drying, Fermentation, and Aging
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Santorini Vinsanto production process. Do not treat the drying period for specific brands as the statutory period for the entire appellation. To the supporting reference ↓
FIELD NOTE 01
Process diverging to dry
Vin Santo is a sweet white from Santorini. Even when using the island’s Assyrtiko grapes, sun-drying after harvest changes the condition of the base material. This is not the same process as botrytis used for Tokaji Aszú.
First, draw arrows showing the process: harvest → drying → pressing → fermentation → aging. If you indicate the stage where sugar concentration occurs, you can work backwards from the impression of sweetness to the production method.
FIELD NOTE 02
SantoWines Published Example
The introduction of SantoWines Vinsanto 1993 notes 85% Assyrtiko and 15% Aidani, sun-drying for 6-8 days, slow fermentation, and long barrel aging. This is an example of a specific label and vintage being published.
Do not reinterpret these days or percentages as minimums for all Vin Santo. Treat them separately from changes to the minimum Assyrtiko content in dry PDO wines.
FIELD NOTE 03
Distinguishing drying from fortification
Drying is an operation that reduces water in the raw material, while fortification is an operation that adds alcohol. Both appear when studying sweet wines, but the target and timing of each operation are different. Check the producer's process charts to confirm what was actually done.
Rather than inferring 'because it's sweet, it's like Port,' explain what happens before, during, and after fermentation. For comparisons, use four lines: raw material, concentration method, fermentation, and aging.
FIELD NOTE 04
Similarity to the name Vin Santo from Italy.
When you see the spelling Vinsanto, first check if it originates from Santorini. Even though the name is similar to Vin Santo used in Italy, they are not the same appellation or made from the same grape varieties.
While starting from the commonality of using dried grapes, I want to compare the origins, varieties, and actual drying and aging conditions separately. For wines with similar names, it’s helpful not to omit the location on the label.
Practical example for a specific label. Distinguish between the minimum conditions of the appellation and the actual number of days chosen by the producer.
PAUSE & REFLECT
Check your understanding.
Are SantoWines' drying days the legal period for all Vinsanto?
Read the explanation ＋
Practical example for a specific label. Distinguish between the minimum conditions of the appellation and the actual number of days chosen by the producer.
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Assyrtiko: Island cultivation and the production of dry and sweet styles →
Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
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