While Chianti Classico is known for its distinct shade of deep brick red, turned rich garnet with age, strong scents of purple violate, and its harmoniously velvety but relatively dry blend of fruit and tannin, Vin Santo corners the market on sweet desert and aperativo wines produced in the Chianti region.
In Tuscan culture, to serve Vin Santo is to express hospitality and friendship to ones guests. Traditionally, one of the two varieties- white Vin Santo and red Vin Santo ‘Occhio di Pernice’ – are served after the meal and paired with cantuccini (biscotti) to dip in the sweet, fortified wine before enjoying.
Vin Santo bianco is mostly composed of the white grapes Trebbiano and Malvasia. After aging for at least 3 years (or 4 for riserva) it takes on the lush color of golden straw and amber along with the luxurious, velvety and sweet intensity of honey and sun baked grapes. You will find varying grades in sweetness, depending on the vineyard and vintage.
Occhio di Pernice is the red variety of Vin Santo and also uses the Malvasia grape. However, it is the use of Sangiovese that gives it a deep, clear to intense tones of red. Both varieties are usually sweet and velvety, but Occhio di Pernice is aged for 5-6 years and has a bit more strength and heat intensity on the nose with a slightly differing sweet hints of dried fig and prune; it is, in some cases, drier and more tannic than its white counterpart. It can be incredibly expensive.
They, like all great products of Tuscany, are given a brand to express their quality. In the case of Vin Santo the seal of approval is DOC, or Denominazione di Origine Controllata. Since the two varieties have an alcohol content starting at 15-17%, sipping a small amount with good friends warms the soul for many different reasons.