Name Origin:

“Vin Santo” translates to “Holy Wine.” The name may come from its historical use in religious ceremonies or the fact that it was often made around Easter (Settimana Santa). There are also legends linking the name to 14th-century Greek or Venetian origins.

Traditionally crafted from white grapes like Trebbiano and Malvasia, today more winemakers are experimenting with Sangiovese-based red versions—called Occhio di Pernice, or “eye of the partridge”  (named after its unique rosy hue).

Fun fact:

To be labeled Vin Santo del Chianti Classico Occhio di Pernice DOC, it must:

• Contain min. 80% Sangiovese

• Be aged at least 3 years, including 2 in small barrels (caratelli)

• Reach a sugar extract of 26g/L (Occhio di Pernice) or 23g/L (white)

• Hit a min. alcohol of 12%

The rules are flexible—giving winemakers creative freedom to shape Vin Santo’s style, from oxidative and nutty to fresh and fruit-forward.