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The term that describes the method used for making Vin Santo is indeed Passito. This technique involves drying grapes on straw mats or hanging them to concentrate their sugars and flavors before fermentation. As a result, wines produced through this method are often rich and sweet, showcasing complex flavors of dried fruits and honey.

Vin Santo, specifically associated with Tuscany, utilizes this approach to create a unique dessert wine. The drying process is key to developing its characteristic intensity and sweetness, making Passito the perfect descriptor.

The other terms refer to different winemaking methods. Carbonic Maceration is a technique often used in making light-bodied red wines, particularly Beaujolais. Classico refers to a specific designation within Italian wine regions, indicating a traditional or historic area of production, but it does not pertain to a winemaking method. Champenoise, or Méthode Champenoise, is the traditional method for producing sparkling wines, notably Champagne, involving secondary fermentation in the bottle to create carbonation. Each of these methods serves distinct purposes and results in different styles of wine, highlighting why Passito is the correct answer for Vin Santo.