The particular soil of our estate, in Venice Mainland, conveys a complex aromatic balance to every single grape. The proximity to the sea and the influence of its prevailing winds give the grapes a distinctive sapidity that increases their aromas. The first fermentation takes place after the grapes are pressed. Once the wine has been stabilized, we start the second fermentation with a Charmat method, which lasts 6 to 7 weeks, reaching a pressure of 2,5 bar.