From late September through the first days of October experienced pickers select some of the most attractive and healthiest Trebbiano San Colombano Malvasia grapes, natural Uvae with great care, collecting the clusters in a way allowing to suspend them in “penzoli” (stings) in the vinsantaia, where they are left to dry slowly until the end of December –beginning of January.In the drying process manifold and extremely complex physicological and chemical trasformations of the grapes- components take place, in particular the accunulation of sugar. Pressing the dried berries a very dense must is obtained, wich is racked after decanting into the caratello, the typical Tuscan oak cask, with cemented bung and stored for no fewer than 11 years in the vinsantaia installed in the attic or in a place that resembles in attic, where the alterations of the seasons with constant shifts from hot to cold allow for the evolution of scents and flavors typical of the Tuscan. Typology: dry dessert wine Back