Farmed organically and hand picked, which is very unusual for Prosecco production in its heyday, but the family refuses to compromise on quality. A combination of noncontiguous blocks with varied exposition, soil and climate produce grapes with an individual character that results in increased complexity to the wine. Lower yields, about half of the local norm, results in smaller, more concentrated berries. Gentle pressing, then chilled down to settle out the solids. Racked into tank for the primary fermentation at controlled temperatures of about 12-15 degrees Celsius. Tank method for secondary fermentation. Fined, filtered, bottled.