Just after harvest the grapes are laid out on mats to dry for 3 months. Then, the raisins are softly pressed and the must is placed into special small barrels called Caratelli where sits and waits for a natural fermentation to begin. As the rooms increase in temperature in the spring the Vin Santo fermentation begins. It is a long and slow fermentation that can rise and fall with the seasons and take years to complete. The Vin Santo barrels are special in that over time they will develop their own yeast “mother.”. Aged 100% in small Caratello oak barrels for 3 years.