Following a vertical vinification process, whole grapes are directly pressed through cryo-maceration, to extract perfumes at their best. A delicate crushing process is followed by a decantation, half in stainless steel containers and half in wood, for 12 months. Fermentation is achieved through temperature control (around 15°c) and daily shuffling on thin lees. Fermentation lasts more than 60 days. Garganega e Vespaiolo varietals are kept separated until bottling. This wine is refined over time in stainless steel containers and French oak barriques (different origins, woods, pores, treatments, roasting) for nearly a year.