Grape variety: 100% garganega.
First vintage: 2002.
Type of wine: sweet wine from dried grapes, still.
Soil: hill grounds of volcanic origin in Gambellara.
Average vineyard age: about 60 years old (first vines planted in 1935; most recent implants in 1985).
Vineyard size: 5,5 Ha.
Yield per hectare: 60 to 90 quintals/Ha.
Drying process: the grapes are hung to the ceiling beams of the well-ventilated drying rooms in an ancient 1700s tower, using the Venetian method called picaio. The grapes are then left to dry for about 6 months.
Vinification: after the drying period, the whole grape bunches are loaded in the press, and then pressed for 8 hours with a constant pressure of maximum 2 bar. The resulting grape must (yield of about 30% of the original weight), is fermented with native yeasts in concrete tanks. Following the alcoholic fermentation, the wine is transferred into old French oak barriques where it concludes the remaining alcoholic fermentation and all the malolactic one.
Ageing: 12 months in old French oak barriques. Then the wine is bottled, with or without preemptive filtration on a case-to-case basis.
Bottle size: 0,75lt.
Bottles produced this vintage: about 1.200.