NATURE’S GIFT,
REWARD FOR HARD GRAFT

The grapes grow and mature on the vines that sink their roots
deep into underlying rocky soil, crumbly on the surface,
enriched with the presence of clay,
beneath which a marine sand is found.

They have been defined as heroic: it’s the cultivation of the vines on the arduous hills, where all operations cannot be completed if not by hand. Yet it is precisely this characteristic position of the vines, on steep slopes exposed to an extremely favorable microclimate, that allows for the germination, the flowering and the advanced maturation with respect to other areas, with the result of grapes particularly rich with all the aromatic precursors.

 

The grape variety is 100% Glera, that until recently was denominated with the name Prosecco – now identified with the wine and no longer the grape variety – and is the material that becomes wine: notes of mature fruit (pear, peach, apple) are conferred to the grape plus a persistent elegance and lingering aftertaste.

 

For this, every grape is important, the leaves and the fruit have to be well exposed to sunlight, the grapes are harvested by hand only when the maturation is complete.

WINE IS THE POETRY OF THE LAND – Mario Soldati

REAWAKINGING

Glera is a fast-germinated grape variety: the gems, following the winter rest, sensitive to spring rainstorms on the hill slopes, open between March and early April.

FLOWERING

From the germination follows the flowering in the first fifteen days of June, a period when the days are hot and the meteorologic conditions more stable.

VERAISON AND HARVEST

The maturation of the fruit and then the harvest are the most important moments. For a greater sensorial appreciation of the wines achieved, the grapes are harvested around the second half of September.