The grapes destined for Vin Santo are gathered late in the harvest, at the point at which the sugar content is high enough to sustain the long ageing process that this wine undergoes. The bunches are hung and left to dry partially for several months. The must obtained from light crushing ferments slowly and is then placed in 225-litre half-barriques of oak.

Altitude: 200 m a.s.l.   |Density: 4500 plants/ha
Esposure: South            |Training: spurred cordon and guyot

The weather leading up to the 2014 grape harvest was an unusual year, humid and not very hot. Winter was mild and Spring was drier than in the past. Temperatures were average and began to rise in the second half of June. The summer was much cooler than average, and rainy. This slowed the veraison of the grapes, which only began in mid-August.

Alcohol: 17.5% vol.      |Total acidity: 6.47 g/l
pH: 3.95                     |Net dry extract: 51.77 g/l
Sugars Glucose/Fructose: 108.45 g/l