VINEYARD: Various vineyards in Saccol, Santo Stefano di Valdobbiadene and Vidor. Steep mountain-side vineyards, based on stony soil covered by a thin overlay of grey-tinged clay. 4.000 vines x Ha. 100% Prosecco.
WINEMAKING: Grapes are handpicked around mid October and fermented into white wine in stainless steel vats at controlled temperature with selected yeasts. Alcoholic fermentation is blocked through cold temperature at 9% degrees and the wine is kept on the lees until springtime when a secondary fermentation develops in the tanks and natural effervescence is obtained.