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

Rainfall and temperatures over the winter were average. Spring was mild and rainy in the early part of the season, while there was no rainfall from late April through May. The rain between June and July helped to ensure a good water reserve and allowed the vines to develop even earlier than usual. A very hot, dry August, helped by cool September nights, completed the ripening of the grapes.

Alcohol: 16% vol.      |Total acidity: 7,18 g/l
pH: 3,61                     |Net dry extract: 44,80 g/l
Sugars Glucose/Fructose: 130,68 g/l