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

A perfectly balanced growing season, with no abnormal weather events and an early ripening of about 10 days: all contributed to an exceptional harvest in terms of quality.

Alcohol: 16.5% Vol.      |Total acidity: 6.91 g/l
pH: 3.65                     |Net dry extract: 41.64 g/l
Sugars Glucose/Fructose: 117.38 g/l