70% Glera, 20% Sauvignon and 10% Garganega. Grapes hand-harvested and fermented using native yeasts. Fermenting juice spends 3 days on the skins for the Glera and 6 days with the Sauvignon and Garganega. Blended and aged in concrete, and finally bottled with some grape must to spark secondary fermentation in bottle. Unfined, unfiltered, undisgorged, no SO2.