For the classics, namely the Brut, Dry, and Extra Dry lines, a premise must be made. One major difference between these three types is the starting cuveé, or blending of the different provenances. During the harvest, we have the opportunity to vinify the different areas separately and thus trace the vineyards where the grapes come from. This detail enriches our choice at the time of cuveé formation, which usually takes place in December. During this period the wines are kept at low temperatures on their lees to allow them to develop structure and aromas. A sample is taken from each vat and the formation of the cuveé begins, formed according to the origins of the grapes, the intrinsic characteristics of each vat and the final objective. That is, whether you are going to produce a Brut, an Extra Dry, or a Dry. This process allows us to give consistency and personality to these three products. Questi tre Valdobbiadene DOCG si distinguono anche per residuo zuccherino e sosta sui lieviti nella presa di spuma in autoclave.

Produced from the grapes of the youngest vineyards. This is the most pleasant type, as it has residual sugar that is neither too dry nor too sweet. An explosion of fruits and flowers that make this wine perfect for aperitifs or for enjoying a glass with friends.