20 August 2026
Florence
Vin Santo is one of the most celebrated symbols of the famous Tuscan winemaking tradition. Its peculiarities, given by a fascinating mix of History and production characteristics, make it a truly unmissable product during a holiday stay in our region. There is no truly superb meal that can end without a drop of this velvety nectar, with its unmistakable notes, capable of enclosing in a small glass to accompany dessert all the harmony and color of the Tuscan lands.
A long tradition that starts right from the name:
From the "Sienese" version, dated 1348, which wants this drink to be a healing nectar used by a monk to eradicate the plague, to the "Florentine" version of Giovanni Bessarione who, while he was drinking it, apparently exclaimed, "This is Xantos wine!", probably referring to a similar Greek version, that is, a wine made on the island of Santorini by pressing raisins, many are the possible etymological origins of the exquisite drink. For example, there are those who trace the name of this particular wine to the fact that its grapes were allowed to wither until - precisely - Holy Week. There is no doubt that the religious matrix has great weight, since this very wine has great use during the celebration of the rite of mass.
Contemporary flavors: the value of the Tuscan Saint
Vin Santo, the pride of the Tuscan table, as well as of the Umbrian one, is produced from Trebbiano and Malvasia grapes. Its main consumption is related to the accompaniment of dessert courses, but it is not at all unusual, wandering around the small bars of the inland villages, to catch a glimpse of some patrons consuming it even in the mid-afternoon as a "snack" based on alcohol and sugar to give a little charge and energy perhaps to a relaxing weekend day. Vin Santo, in fact, is perhaps par excellence that treat that represents the end of a festive meal, or a convivial moment spent with friends or immersed in the quiet of Sunday. In its amber color, and in its intense fragrance there is encapsulated the magic of the Tuscan countryside, the sunny corners of a precious land, which, like a painter's palette, veers from the smarginalized blues of the sky to the lush greens of native vegetation.
Vin santi and cantucci: an unmissable combination
And if you absolutely do not want to miss out on the exceptionality of a 100% Tuscan experience, you must taste Vin Santo together with cantucci, small cookies typical of the confectionery tradition of Prato, whose main and finest producer, the Antonio Mattei cookie factory (Click here to view the site) offers them in numerous and very tasty variants, but which you can also find in the kitchens of real locals, perhaps with an ancient home recipe, and which, when soaked in the amber liquid, will know how to release the best of their deliciousness. Softening in vin santo, in fact, these cookies will leave on the palate an indescribable sensation of absolute pleasure: the best way to end a typical Tuscan lunch, conversing with friends and enjoying the sunshine of a beautiful spring day in the open air.
