95% Glera/5% other. From organically farmed fruit in the twisting, steep valley of Valdobbiadene. The vines tend to be in the 70- to-80-year-old range, with some getting up to 120 years, on glacial moraine soils rich in limestone. Each old, head-pruned vine is tended individually and meticulously by hand (and replaced over time as needed with massale cuttings from their vineyard). Their yields are far lower than the norm in this prolific winegrowing region. 

The parcels are hand-harvested and vinified separately. The whole clusters are very gently pressed and the must fermented spontaneously with native yeasts in vat in the cold cellar. The goal is a clear, clean juice and wine. To that end, there are several rackings before the individual wines go into vat with their fine lees for the winter; then during this rest period, the wines clarify naturally. In the spring, the blending is done and the wine bottled with must from the same harvest. The bottles go through a second fermentation to full dryness and are not disgorged, creating the base or fondo of spent yeast cells so characteristic of this very traditional Prosecco.