The area of production of the grapes is located in Veneto. The density of the vineyards is around 3,500 / 4,000 vines per hectare in specialized cultivation. The planting spacings are those used in the area, that is, with a single or double trellis. Pruning is traditional and no forcing is practiced. The yield per hectare is about 100 quintals of grapes.
Harvesting is done by hand and, to avoid any form of fermentation or acetic fermentation, the grapes are immediately taken to the winery during the early hours of the morning. The grapes are then de-stemmed and a soft pressing is carried out with consequent control of the must fermentation temperature. The same must is then kept in small stainless steel tanks until complete fermentation, which is then partially interrupted by the cold system. The wine obtained is then transferred into small stainless steel tanks under the presence of inert nitrogen gas. After about 4 months from the vinification we proceed to the refermentation of the same according to the typical procedures of the sparkling wine,
Martino Biscardo personally took care of this cuvée of Prosecco DOC