The Romans knew that heat did something special to wine back in the 3rd Century B.C., either by creating special flavors, stabilizing the wine or masking spoilage. The Spaniards followed a similar procedure by allowing a new Sherry wine to "weather" in the Spanish sun for at least one year, and often two, before entering the bodega and they refer to their special taste as "el rancio," a definite acquired taste.
Tuscan farmers have been making Vin Santo since the Middle Ages when they would offer this elixir to travelers as a sign of their hospitality. Today, it is a dessert wine often enjoyed with nuts and cheese or with biscotti (a nut-ladened hard pastry) dunked into the glass. You can imagine how the crumbs at the bottom of a glass are savored. It is also an occasional wine served any time, day or night, and, as was the custom 600 years ago, it is a sign of welcome into a Tuscan home that says: “Benvenutto! S'accomidi!”