We harvest 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.
We ferment at temperatures below 64°F to retain the finesse and attractive character of the Garganega. The wine is then matured, at temperatures below 61° F, in small stainless steel tanks. During the process, the wine is racked only once and gently filtered.