This traditional Vin Santo is composed of predominately Trebbiano and small amounts of San Colombano. The yield is very low, about ¼ of the original weight of the grapes as they hail from some of the oldest vines within Albo del Carmignano and grow upon beds of schist and clay. The grapes are left to dry according to natural methods on reed mats from the moment of the harvest until the following February. Vinification then takes place in small chestnut and cherry casks, of which they are aged within for 5 years. The wine then rests in the bottle for at least three months before released.
Aromatically the wines nose is complex and fruit driven, with notes of dried plums, candied apricots, orange peels and yellow flowers. The palate is soft and sweet, and is continuous from the nose with heaps of candied fruit flavors.