Grapes are hand-harvested in September for the Trebbiano, and October for the Garganega, with pickers carefully laying down grape bunches in 20 kg. capacity shallow boxes, so that the grapes are perfectly preserved until the moment of pressing. Fermentation occurs at a controlled temperature never exceeding 18ºC, to allow a fuller expression of the fine aromatic properties of the Garganega and Trebbiano grape. The wine is racked and filtered only once. Aged and matured in small stainless steel containers atcontrolled temperature never exceeding 16ºC. Lastly the wine is fined for a month before the wine's commercial release.
