Throughout history, Santorini rule changed hands, and names, many times.
In the Middle Ages, it came under the control of the Venetians,
who used the island as a major Mediterranean commercial hub.
Despite the island’s resurgence as a well-known trading port,
however, Santorini’s volcanic soils offered little potential
for producing valued goods, with the exception of a few.
Wine was a commodity during these times, especially on Santorini, as it was viewed safer to drink than the water itself. In fact, the visiting seamen were instructed to drink a glass of Vinsanto in the morning, due to its alcohol and sugar content. As a result, it was decided that Santorini’s major contribution was to be wine and a focus on vine-growing ensued. Goods transported from Santorini were labeled “Santo,” denoting its geographic origin from the island of Santorini and wines were labeled “Vin” or “Vino” to denote the contents; thus the name “Vinsanto” was born. These packages were transported throughout the ancient world and, of course, brought back to Italy, where Vinsanto found a home in the Catholic church. Historians speculate that Vinsanto came to be known as Italy’s holy wine through a series of misunderstood statements uttered by the Pope, coupled with the Italians’ use of Vinsanto in religious ceremonies such as first Communion. The Italians adopted many Greek winemaking styles, including that of Vinsanto, and it’s easy to make an obvious correlation between the Italian and Greek styles of the wine.In 2002, EU legislation ruled that there was enough substantial evidence to prove
Vinsanto’s origins, in fact, lay in Santorini. It was then ruled that Santorini be the only appellation able to label its sweet wines as “Vinsanto.”
Santorini Vinsanto has very specific regulations under the appellation laws of Greece. Vinsanto must be predominately made from the Assyrtiko grape (at least 51%), while for the remaining 49% only two varietals are allowed: Athiri and Aidani, and some small amounts of locally grown native white varieties. Vinsanto is crafted vin doux naturel, meaning it has not undergone any chaptalization -- no added sugars or acid here, it's simply natural. Vinsanto is made from late harvested grapes that have been dried in the sun for 12-14 days. They are then crushed, fermented and then aged for a minimum of 24 months in oak barrels and must achieve a minimum of 9% ABV, though many Vinsanto wines contain more alcohol, typically up to 13%. So, what are you waiting for? Pick up a bottle today and taste a little bit of history.
from: snooth. com
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