Grape varieties Glera and old indigenous grapes Soil Thin layer of clay on calcareous conglomerate rock, strips of marl and siltstone Harvest Grapes harvested by hand and placed in small boxes Vinification Soft pressing with quality must separation Static decantation of about 24 hours Fermentation in steel tanks with pied de cuvèe produ ced from our grapes Maturationin in steel/cement tanks with batonnage Re-fermantation Fermentation with the Martinotti method in autoclave for about 40 days using selected yeasts.