True artisanal Vin Santo – a special, ‘slow’ wine, the pride of Tuscany, and a geographical interloper at our Venetian Feast. Made mainly from Trebbiano and San Colombano grapes, which are harvested late and then hung to dry, until their sugar concentration reaches 40% – some time between January and March, depending on the year.

The dried grapes are crushed and pressed, and the resulting juice left to ferment slowly in small hundred litre barrels, known as caratelli. The fermentation, and slow oxidation, can take up to five years, and the resulting wine is sweet and concentrated, with a deep amber hue and notes of, dried figs, apricots, honey and sourdough bread.

San Michele recommend drinking it in the afternoon with a good book or with blue cheese or paté; but we think it’s crying out for Christmas Cake (unless, of course, we’re trying to sell it in January…)