After the primary fermentation, which malolactic fermentation, the wine is racked and decanted from the gross lees. It remain sur lie for four months: the final assemblage is made adding native yeasts and must before tirage (bottling). The wine undergoes its second fermentation. then given a further 3 months ageing before release.
Soil type: mixed clayed, chalky soil of varying depths. The Carpesica hillsides have a surface layer rich in morainic residues of the ancient Piave glacier. Vineyard altitude is 180 m above sea level. Training system: Sylvoz. Planting density: 3500 vines per hectare. Harvest period: second half of September.