The Vin Santo is produced in the classic manner: late harvest; grapes left exposed to the air to raisin on racks for six months in a special section of the cellars; then, the grapes are crushed and pressed with the juice to slowly ferment and mature in miniature barrels of eternal age. The Vin Santo of Villa Sant’Anna is composed of 40% Trebbiano, 40% Malvasia and 20% other indigenous grapes referred to in local parlance as “pulce in culo.”  The grapes are harvested from vines that are at least 30 years old and the yields here are extremely low.  Villa Sant'Anna's Vin Santo is bottled by hand and only in half-bottles and in specific vintages; it is a marvel that must be experienced.