An artisanal Prosecco if you will: Glera from very old clones along with just a touch of Verdiso, Perera and Bianchetta, all hand-harvested and pressed by the delicate force of gravity. The juice is never pumped and ferments very slowly outside over the winter. It is only very lightly filtered and is traditionally served decanted in the region of Valdobbiadene. Dry, light and refreshing with a silky texture.