It is produced with selected grapes from the hills of Conegliano, terroir hence its minerality and dry extract, and those of Valdobbiadene, which give crispness, acidity and freshness. A particularly stimulating Prosecco on the palate and rich in malic acid. There are, in addition to the Glera, parts of Verdiso and, to a lesser extent, Pinot Blanc and Chardonnay.
A focus in the maceration and pressing, that is, the stop of the must with the skins for the entire night at a low temperature, allows the best expression of varietal aromas that exalt the bouquet, the fruity taste and flavor.