VINIFICATION and REFINEMENT    
The grapes are dried on straw mats for about four months, then are pressed at the end of January. The must is matured in small wooden barrels, called “caratelli” where it remains at least seven years to mature along with the "mother" (precious "ingredient" that every company jealously preserved, a starter culture of yeasts that includes a small amount of finished Vin Santo from previous years production).
 
AGEING POTENTIAL:    25 years