Typology: Martinotti Method (secondary fermentation in autoclave).

Vineyards: Castelcucco and Borso del Grappa average age 10 years.

Altitude: between 250 and 400 meters above sea level.

Grapes: Glera 90%, Verdiso, Bianchetta and Perera 10%.

Vinification: the grapes are selected and harvested by hand, pressed in a conditioned environment with subsequent fermentation of the must in steel.

Sparkling process: slow refermentation in autoclave for 40 days and subsequent bottling.

Dosage: 15 gr / lt (Extra Dry).