Why we love it
Vin Santo is a difficult and time consuming wine to make and it doesn’t come in big litre bottles, if it does, then is not worth drinking it.
The Vin Santo, the name Vin Santo literally translates as to saint wine, is like any other Italian passito, obtained from drying Sangiovese grapes and then vinified them in small barrels, made from cedar wood and called caratelli, and forgotten under the attics for several years.
San Jacopo Vin Santo is a great wine, similar to a sherry or a Madeira, bronze, with a very complex nose with apricots and orange peels, honey, and with an amazing palate.
Often Vin Santo is accompanied with almond cantuccini biscuits and generally dried biscuits, but it is also a fantastic accompaniment to blue cheese or to be drunk on its own at the end of the meal
The artisan who made it
At the beginning of the century, three brothers from Milan, Vanni, Carlo and Marco Cattaneo , bought a decadent Tenuta San Jacopo (an 18th century estate) with the idea of bringing it back to its former glory. Their goal was to produce “great Tuscan and Chianti” wines, elegant and refined. They restored the old vines and then planted new ones wherever restoration wasn’t possible and they decided to follow organic cultivation methods. As well as quality wines, the estate also produces a very limited quantity of organic olive oil which they obtain from the olive trees surrounding the vineyards.