Vin Santo is made from a selection of the best Malvasia Bianca and Trebbiano grapes from the La Casuccia vineyard. Only one or two clusters at most from each vine are used to make the wine and harvesting is extremely meticulous, checking the state of health and ripeness of all the grapes. To ensure the fruit is not damaged on its way to the drying rooms, it is collected in small crates. The grapes are left to dry until the sugar concentration reaches at least 350g/l, after which they are pressed. The juice, which has a very high sugar content, is left to ferment and mature in French oak barriques, on average for about five years.