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Vin Santo

The origin of this Italian dessert wine lies in ancient Greece. The name means "holy wine", it is derived from the "Settimana Santa" (Holy Week = Holy Week), because it is usually pressed between the end of November and Easter time. It is also often used as a sacramental wine. In Italy, outside Tuscany, it is also called Vino Santo. The OPAP sweet wine produced on the Aegean island of Santorini is called Vinsanto (without blanc). In Italy, it is often produced only for home consumption and is often used at family celebrations such as christenings and weddings. Mostly sweet varieties (dolce) are produced, but semi-sweet (amabile) and dry (secco) ones of different alcohol content and residual sugar are also made. For the production, white and red varieties of Malvasia and Trebbiano varieties, as well as Grechetto and Sangiovese are preferably used. These are hung on racks or laid flat on reed or straw mats to dry under the influence of air using the passito method. The rosin-covered grapes are not pressed until the end of December at the earliest, with the mouldy ones being removed first.

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