In other parts of Tuscany, the typical grape varieties for Vin Santo
are Trebbiano and Malvasia. The Vin Santo of the Badia di Morrona,
instead, 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 on reed mats 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.