The unique mesoclimes of Soave Classico keep the Garganega and Trebbiano di Soave grapes healthy, ensuring the superlative quality of harvest each and every year. Fruit analysis in the vineyard at vintage confirms an excellent balance of sugars and total acidity. After a soft crushing, a small portion of the grapes are treated to a criomaceration for twenty four hours at 5C. The remaining components are traditionally vinified in fermenters for two or three weeks at 12C to 16C through the action of cultured yeasts. A course of malolactic varies according to the demands of vintage. Most parts are treated to a a few months of unwooded maturation, a minor component is sent for a term in seasoned oak barrel.