The Moscato grapes used for the blend are left as whole bunches and put in the open fermenters first. Then the Arneis is destemmed and crushed on top of the Moscato already in the fermenter. Again the fermentation is done without the addition of yeast and is left to ferment and macerate on skins for about 3-4 weeks before being pressed and allowed to finish fermentation in old barrels. Bottling is done about 8 months later and happens directly from the barrel and hence, is done without fining or filtration and with very minimal sulphites added. 75% Arneis, 25% Moscato