The grapes destined for Vin Santo are gathered late in the harvest, at the point at which the sugar content is high enough to sustain the long ageing process that this wine undergoes. The bunches are hung and left to dry partially for several months. The must obtained from light crushing ferments slowly and is then placed in 225-litre half-barriques of oak. Malvasia and Sangiovese
Vin Santo is typically enjoyed as "cantucci e vin santo"; a glass of Vin santo served with almond or hazelnut biscotti. These biscotti can be dipped in the Vin santo to soften them and accentuate their flavor.