A sweet wine produced using 90% Malvasia and 10% Trebbiano grapes. The grapes are hand-picked when fully ripe and left to dry naturally for approximately 130 days in a well-ventilated room. After pressing, the must is decanted into chestnut-wood barrels holding between 40 and 180 litres. The barrels are then sealed and placed under the roof exposed to atmospheric agents. Here the wine is left to slowly ferment and mature for 6 years during which time 50% of the original content will evaporate. Before being bottled the Vin Santo is filtered drop by drop with a strainer made of Dutch canvas. This wine, to which no sulfur dioxide is added, can be aged for a very long time and should be served at a cellar temperature between 10° and 12° C.