In northern Italy’s Veneto region, the Pinot Grigio vines are planted to hillside vineyards situated 750 feet above sea level, where they benefit from well-drained, mineral rich, volcanic basaltic rock and calcareous clay soils. After handpicking, the grapes were gently guided through a pneumatic press, followed by inoculation with selected yeasts and three weeks of cold fermentation. Malolactic fermentation was avoided to promote fresh acidity, and the wine is not oak aged, allowing the grapes’ varietal character to remain prominent.