Vinsanto is a products are most linked to the memory of our people, conjures up the image of the country, in rural areas, the farm family.
Did you know that this wine is produced only in three Italian regions: Tuscany, Trentino and Veneto. Speaking before
Tuscany, there was no family that did not have at home (and most of this tradition is still alive, especially in peripheral centers) a bottle vinsanto to offer the visitor. It 'a symbol of friendship and hospitality always offered to those who visit. The protagonist of choice for every occasion that deserved a toast. It was in use in farming families meet in the last Carnival day and celebrate Cenci and vinsanto. Symbol also gained a degree of affluence, was held in high esteem and even the lower classes, they remained without (always offered a glass of Vin Santo). Enjoyed by women, for which was another wine that "sweet wine" (considered more feminine), which was "preserved" for the periods of pregnancy and after childbirth.
of this noble wine, which enjoys a great reputation, so much so little is known that the literature more or less specific topic not recalled until the second half of the 700. Also why it is called vin santo, there is no reliable documentation, but there are eight cases. A name related to the Council of Florence in 1439, namely the Archbishop of Nicaea - Bressarione that in sampling a glass of sweet wine at the end of the banquet said "Xantos" (referred to a wine similar to the original Xantos). The guests understood that the term had been cried to enhance the wine served. It seems that before that the council was called Vin Santo Vin Pretto "(pure, pure, not mixed). This term is used in our campaigns to identify the wine is not watered down.
vinsanto, however, brings us back to the custom typical of the grapes to dry like other products, such as bush tomatoes and figs. Up to 700 there was no talk of Vin Santo wine making treaties, but was produced in Tuscany for a long time ago, a wine made from grapes, "the bird's eye". Some winemakers support the hypothesis that in Tuscany there was just one grape variety that bird's eye. According to D. Falchini (XVIII - Treaty of Agriculture) the bird's eye pattern was obtained from grapes: Trebbiano, Moscato di Siracusa Canaiolo. This wine is widely argued for the first time since Villafranca (1773 Oneologia Toscano) to instruct on "Way to make Vin Santo," and only white grapes go nell'uvaggio: Trebbiano and Malvasia del Chianti. The quality of
Vinsanto depends on many factors: the grapes - the grapes on the duration of withering reeds - the pressing - the characteristics of Vin Santo and the year. Interestingly, for, get after a period of three years in cask, 25 liters of vin santo, you need a ton of fresh grapes. The suitable time to produce the Vin Santo is the one between Christmas el 'Epiphany and are good "barrels" of wood and the "mother". To maintain the Vin Santo is the keg smeared with tar. This explains why the real Vinsanto not cheap. Quality and taste are well worth a small sacrifice in the interest of health, because the vin santo is a good digestive.
Speaking of Veneto, Vin Santo Gambellara is unique because it is unique in the world, and so far unknown, is the yeast that characterizes it. He discovered, in the International Biodiversity, the University of Verona, and he intends to call Zygosaccharomyces gambellarensis, to tie it inextricably with the territory of origin. This
what emerged from the conference "Design process improvement of drying and processing of grapes and characterization of Gambellara Vin Santo, which was held in the cellar Vignato Virgil Gambellara.
The aims of this project years, started in 2004, were presented in opening remarks by the coordinator Angie Maule, who was also sponsor research and motor: "We have recovered 50-year history where the Vin Santo seemed lost thanks to this research - said Maule - and we finally did some 'clarity about the differences between us should be Recioto and Vin Santo. "
Roberto Ferrarini Professor, Department of Biotechnology, University of Verona, has instead shown that the study was done on the kinetics of drying and their influence on the final product, the presence of noble rot Botrytis cinerea in grapes, which seems to be not conclusive, and the identification a shared sensory profile of Vin Santo.
to Professor Sandra Torriani, but the burden of explaining the large audience the discovery of this new species of yeast and the identification of five strains of yeasts that can be used as a valuable tool to better manage the fermentation process, so important for the quality of Vin Santo.
"The Consortium will continue in the coming years the research - said President Joseph Zonin - with the microvinification designed to study better and to enhance the yeasts atutoctoni identified by the Working Group of the University of Verona."
The conference, organized by the Consorzio Tutela Vini DOC Gambellara was possible thanks to the Chamber of Commerce of Vicenza, the Province of Vicenza, Banca Popolare di Vicenza, Veneto Region and Veneto wine district, the towns of Gambellara, Montebello Vicentino, and Zermeghedo Montorso Vicentino.
Nicoletta Curradi
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