Vineyard: 50-year-old vines on volcanic soil with flat basalt; iron and silica. Hills of Breganze, Mason and Fara Vicentina, 250-350 meters above sea level. Organic & biodynamic farming.

Making of (2024): Grapes are hand-harvested, destemmed, and left on skins for 24 hours before being gently pressed into stainless steel vats and epoxy tanks for spontaneous fermentation with indigenous yeasts (no temperature control). The wine ages 6 months in stainless steel before bottling together with more Vespaiola must from the same vintage; the second fermentation in-bottle makes this a Metodo Classico, rifermentazione in bottiglia sparkling wine. Bottled under crown cap unfined, unfiltered, with nothing added.