Varieties: 90% Glera, 10% Verdiso and Bianchetta. Harvested by hand.

Vineyard: Farra di Soligo in the lieu-dit “San Gallo,” 2.3ha at 350-370m above sea level, planted in 1950. Southern Exposure. Trained in the traditional Sylvoz or Doppio Capovolto.

Soils: “Suolo marcuola” (calcareous marl and composite rocks).

Winemaking:  Whole-cluster pressed; primary fermentation with indigenous yeasts in 30HL stainless steel vats, secondary fermentation in autoclave according to the Charmat method. Light filtration before bottling.  Dosage: 4 g/l.  

Production: 8,000 bottles.