Grape-Harvest: by hand in October using crates, a part of the grape bunches are pressed and the rest undergoes a drying process Vineyard: the grapes come from the vineyard in Brovia and Monti di Mezzo area, the average age of the vines is 25 years old, 200 m.a.s.l., volcanic origin soil Training system: Pergola Vicentina and Guyot Winemaking process: the grape bunches for the base of the fizzy wine are softly pressed and they ferment without the addition of chemical additives. After the fermentation the wine lies on the yeasts until February. Sparkling process: during the cold months, the grape bunches for the Recioto wine are pressed. A part of the resulting must, rich in sugar and yeasts, meets the fizzy base and is immediately bottled. It lies on the yeasts for a few months before being ready to drink. In the bottle you will find the fermentation yeasts that lay down on the bottom.