Vin Santo has probably been produced at the Coltibuono Abbey for almost a thousand years, and since 1846 in the family. Vin Santo is the traditional hospitality wine and the true Tuscan vino del contadino (farmer's wine). The sharecroppers would hide a barrel of it in the attic of the farmhouse because it was made for use of the family. Using the traditional process, Trebbiano and Malvasia are picked early and dried into raisins indoors before being fermented and aged in sealed barrels stored in attics for 6 years. With its sweet intensity, vibrant acidity, and unique combination of nuttiness and dried fruit notes, Badia a Coltibuono Vin Santo is way more than a typical dessert wine.