From Montecarlo, a hillside village in the province of Lucca. Made form Tuscan Trebbiano according to the D.O.C. specifications, dried on special reed mats in a well-ventilated area then fermented in oak kegs with a capacity of 200 litres for 2 years. After which, the wine is aged in oak and chestnut kegs with a capacity of 70-80 litres, placed in the attic for another 3 years at least. Vin Santo can be aged for many years in bottle because of the high sugar and acidity.