Harvest 2026

In mid-August we finished the harvest of our twentieth year since the first, in 2006. A vintage of unpredictable weather, which confirmed one thing for us: the choices made in the past in the layout and exposure of our vineyards, together with constant study and monitoring in the field, let us adapt to every season and still obtain an excellent wine.

Morning picking and a rest in the cold room

To protect the quality of our Metodo Classico, we worked the rows only at first light, stopping strictly between 9.00 and 10.00 in the morning. Straight after picking, the bunches of Chardonnay, Pinot Noir and Ribolla Gialla went into cold rooms while still cool. That rest at controlled temperature protected the fruit and prepared it for what came next.

Pressing at cool temperatures

The time in the cold room let us bring perfectly cold grapes to the press. The work was done with targeted measures and at cool temperatures, conditions that are essential to lift the aromas of the vintage and draw out what the skins hold. That thermal control gave us a very fresh must, the result of a correct, gentle and balanced pressing.

We close the twentieth year deeply satisfied with the result.