Grapes are hand-harvested in October, 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 - throughout the fermentation process the wine is never allowed to exceed 18ºC, in order to allow a fuller expression of the fine aromatic properties of the Garganega grape. The wine is racked and filtered only once. Ageing takes place at controlled temperature in small stainless steel tanks - never exceeding 16ºC.
