80% Garganega, 20% Durella
Double pergola with 2500 vines per hectare. 18 Buds per vine. Green cover between the rows.
Harvesting method: manual harvesting towards mid September
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Crushing and pressing of de-stemmed grapes. Fermentation of the must for approximately 15 days at a controlled temperature of 14° C. Second fermentation in stainless steel tanks for 30 days, according to the Martinotti/Charmat process. Then aged on the spent yeast for an additional 30 days.
The wine is left to mature in the bottle for 2 months before sale.
Yeld: 70 hl/Ha.