GRAPES: 85% Glera with north-east exposure; 15% Chardonnay with south exposure;

Production area: Glera in the municipality of Valdobbiadene; Chardonnay in the municipality of Farra di Soligo;

Soil: composed of moraines, sandstone and clay;

Harvest: early, to preserve the grapes’ natural acidity;

Vinification: white wine method, with soft pressing at 0.4 bar in a pneumatic press. The base wine is left to mature for several months (minimum 5) on the lees from primary fermentation, with frequent batonnage;

Batonnage period: minimum of 5 months;

Sparkling wine production: Charmat method, 30 days;

Average annual total acidity: 6 g/l;

Residual sugar: 6–8 g/l;

Malolactic fermentation not carried out.