The 100% Glera comes from the chalky, clay hills between 150 m - 200 m. Garbèl, which in the ancient local dialect means a dry, crisp, pleasantly tart wine, is produced in the north of the Treviso province, not far from the Valdobbiadene DOCG area. Once harvested the fruit is lightly pressed using a bladder press and undergoes temperature-controlled fermentation with cultured yeasts. The wine matures on it's lees in stainless steel for 3 months. Secondary fermentation uses "Metodo Italiano" or Charmat method in steel pressure tanks lasting approximately 40 days.