We harvest the Trebbiano di Soave during the first part of September, and the Garganega throughout October, entirely by hand. To obtain the finest grapes possible, we pass through each vineyard several times, each time selecting only the ripest bunches. The grapes are harvested into small, 44-lb capacity bins, ensuring the bunches arrive at the press perfectly intact. The Garganega and Trebbiano di Soave are fermented separately, keeping temperatures below 64°F to retain the finesse and attractive varietal character of the grapes. The wines are then matured, at temperatures below 61° F, in small stainless steel tanks. After maturation, we blend the two wines, and then “Ca’ Visco” spends about one month in bottle before being sold. During the process, the wine is racked only once and gently filtered.