The grapes designated to become this Vin Santo are 70% Trebbiano and 30% Malvasia. After the harvest the grapes are hung in a well aired room. Here the grapes stay for drying over a period of approximately 4 months. Afterwards the grapes are pressed  and after a period of static decantation (about 20 days), the Vin Santo is placed into “caratelli”, small wooden casks, those were sealed and rested in a room under the roof for the process of refining. After 5 years the wine from the “caratelli” is bottled.