Trebbiano and Malvasia grapes are hung to dry from late September till early February. The drying process is natural, the grapes once become like raisins are pressed. The juice is fermented and aged for five years in small casks, called caratelli, of 50 100-120 liters, made of chestnut and oak. The casks are not completely full filled and are sealed with cement. After five years the wine is then blended together and bottled. Like Extra Virgin Olive Oil Vin Santo is really part of the history, culture and way of living of Tuscan people.
