Vin Santo can be produced using either red or white grapes; the most common ones used are Malvasia or Trebbiano, two indigenous white Tuscan grapes. The grapes are picked in Autumn and are either hung on rafters or placed on mats to dry out in a large room called a "vinsataia" and usually located under the roof of the winery. They are not touched before Christmas time, although for high quality Vin Santo the winemakers will wait until February or March, when the grapes are then crushed and placed in small barrels called "caratelli". This dessert wine is then aged for a minimum of 3 years, up to a maximum of 10 years. Some of the "mother wine" (already bottled Vin Santo) is placed at the bottom of the barrel before adding the dried grapes, this is to start the fermentation process. The barrel is then sealed until the ageing process is complete.euroVin Santo is a dessert wine which can be either dry or sweet and is commonly served along with Cantucci biscotti (almond biscuits), which are dipped in the wine. It has an intense, complex taste and is tangy with raisin, orange and apricot flavours. It's alcohol level can reach 18 Vol.% (15,5 Vol.% minimum)