The production area for the Glera is sited in Veneto region. The cultivation density is around 3,500 to 4,000 rootstocks per hectare and the crop growing technique is the typical one for this area (with simple or double espalier). Only traditional pruning is carried out. The annual yield is about 100 tons of grapes. The Pinot Noir is also coming from the extreme east part of Verona province, where it finds the best climate and soil conditions to express itself at its best.

Harvest is handmade and, in order to avoid any fermentation, the grapes are immediately carried to the vinification cellar during the first hours of the day. Destemming and soft pressing at a controlled temperature are the next two steps, the must is kept in small stainless-steel tanks until fermentation is completed. The blend of the two varieties is made before the re-fermentation process, to increase the intensity of the aromas. Fermentation is partially interrupted through the cold process, and the wine obtained is then transferred into small stainless-steel tanks under nitrogen. About 4 months after vinification, re-fermentation might be used following the typical procedure used for spumante (in autoclaves that keep up to 6 atmospheres of pressure).