Entirely hand-harvested from south-facing hills on steep and gentle slopes made up in some areas of Dolomite sediments of rock and sand rich in iron oxides and in other areas porous marine marls and sandstone. Gentle pressing by sophisticated machinery to extract the best part of the grape must, racking, after around 10-12 hours, the clear part of the must is separated from the sediment and transferred to begin fermentation. Fermentation exclusively with natural yeasts on the lees for 15 days. Sparkling wine is made by the Italian method which involves the use of autoclaves – large, sealed pressure tanks – into which the wine is pumped together with sugar and yeasts. This particular technique preserves the aroma of the grape itself, thus creating a fruity, floral wine. *Certified Sustainable Farming
