Grape: 100% Garganega
From 10 to 80 year old vines planted at a low altitude of 30 to 50 metres above sea level in Gambellara on predominantly volcanic basalt.
On arrival in the winery, the grapes are directly pressed. Fermentation with pied de cuve starter – no commercial yeasts, only indigenous – in stainless steel tanks. Malolactic fermentation occurs spontaneously shortly afterwards. No SO2 or oenological product added during vinification, and bottled unfiltered.