The blend of Glera and Pinot Nero grapes of our Venice mainland estates are nourished with bands of “Caranto”, the ancient Pleistocene stratification, which is composed of compact clay-loam soils with calcareous nodules. The peculiar minerality of this soil, located near the Lagoon of Venice, conveys a complex aromatic balance to every single grape, while the proximity to the sea and to its winds gives them a distinctive sapidity, which increases their aromas. The first fermentation takes place after the grapes are pressed in order to create a “base wine” at this stage Glera
and Pinot are separate. The second fermentation takes place once the wine has been stabilized and the blend done, using Charmat method, that lasts at least 10 weeks, in order to obtain a fine perlage.