The bunches of grapes were carefully harvested and then hung up to dry for approximately two months in a well-ventilated room. The dried grapes were rigorously selected and pressed; the resulting must was transferred into small oak barrels, known as caratelli. The barrels were not filled to the top to allow controlled oxidation to occur. Following oxidation, the barrels were then filled to make them airtight and the Vin Santo was left to age for approximately five years.

Amber in colour with intense, heady aromas of candied fruit and toffee. The palate is sweet, with balancing freshness and shows lovely complexity from the ageing, which delivers caramel notes with sweet, citrus fruits through to a deliciously long finish.