Soil and Vines

The production area for the Glera is sited in Veneto region. The cultivation density is around 3,500 to 4,000 rootstocks per hectare and the crop growing technique is the typical one for this area (with simple or double espalier). Only traditional pruning with no artificial devise is carried out. The annual yield is about 100 tons of grapes. The Pinot Noir is also coming from the extreme east part of Verona province, where it finds the best climate and soil conditions to express itself at its best.

Vinification

Harvest is handmade and, in order to avoid any skin or acetic fermentation, the grapes are immediately carried to the vinification cellar during the first hours of the day. Destalking and soft pressing at controlled temperature are the next two steps, where the must is kept in small stainless-steel tanks until fermentation is completed. The blend of the two varieties is made before the refermentation process, to increase the intensity of the perfumes.

Fermentation is partially interrupted trough the cold-process, and the wine obtained is then transferred into small stainless-steel tanks under nitrogen.

Around 4 months after vinification, re-fermentation might be made to occur following the typical procedure used for spumante (in autoclaves that keep up to 6 atmospheres of pressure).

Martino Biscardo has personally selected this cuvée.