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Mostly Trebbiano, with an even mix of Malvasia Bianca and Colombana. In other parts of Tuscany, the typical grape varieties for Vin Santo are Trebbiano and Malvasia. The Vin Santo of the Badia di Morrona, utilizes Colombana as well, a typical grape of this part of Tuscany. The wine is produced in a rigorously traditional way, leaving the grape bunches to dry until February in order to increase the sugar content as the grapes dry and raisin. The must then ferments and ages in small barrels for a minimum of four years.
A brilliant golden yellow with amber highlights. Good freshness with intense notes of apricots, almonds, and hazelnuts. Dense, savory with a pleasurable and complex sweetness, soft in its tannins with good persistence and a nice balance of acidity. An excellent match with dry pastry or aged cheese accompanied by honey or jam or marmalade. It is also a superior wine for meditation or for moments of relaxation.
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