A Venetian-style white blend of Garganega and Trebbiano di Soave, grapes are destemmed and whole-cluster pressed. Fifty percent of the juice ferments in temperature-controlled stainless-steel tanks at 16 °C; the remainder ferments in neutral oak barrels. All lots age on fine lees for six months with periodic stirring, then are lightly filtered and bottled at 12.5% ABV.