Grape variety: 100% garganega.
Soil: volcanic hillside in Gambellara
Classic area.
Vineyard age: between 25 to 40
years old.
Grape production: 80 quintals per
hectare.
Vineyard extension: 6,5 ha.
Harvest: by hand at the end of
September and the beginning of
October.
Wilting: the grapes are allowed to
dry gently in well ventilated rooms
in an old tower from the 1700s for a
period of 6 months.
Wine making process: after having
detained the sweetness desired by the
wilting, the grapes are pressed down
at 2 bar for 8 hours. The juice obtained
is about the 20% of the original
fresh fruit weight. It is fermented
in old allier barriques and stays
inside for a period of 10-12 months. Often the stabilisation occurs
naturally. Afterwards it is filtered only once
and it is bottled straight away.
Bottle sizes: 0,375lt - 0,75lt - 1,5lt.
Bottles produced: about 5.000.
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