Vino Santo has been produced here in very limited quantities, with the local grape Nosiola, since the medieval time. The mature and golden bunches of grapes are left to dry on racks under the roofs of the houses for 6/7 months: from October until Easter.

During the Holy Week the grapes are pressed and the must is particularly sweet and thick. This is why its fermentation takes such a long time – 10 years. The loss in terms of volume may exceed 85%. The final result is a sweet and delicate wine.