David tried a lot of different Vin Santo in November 2014 in Arezzo. This was his favourite.
The grapes, picked by hand, need to be well ripe and undamaged. They are left to dry until Christmas in a ventilated space on reed mats called “graticci”. Once dried, the grapes are pressed and the very sweet must is put to rest in the “caratelli” – small, old chestnut wood barrels – where the fermentation happens. it is then matured in the graticci for 3 years before filtering and bottling (or the case of the previous vintage accidentally just bottling.)