Grapes are picked by hand, from hillside vineyards in the foothills of Treviso and placed in traditional wicker baskets, treated to a very soft pressing for the extraction of free run juices from the heart of each berry. Following inoculation to select yeastss, juices are vinified in temperature controlled fermenters. After a number of rackings, the young wine is kept Sur Lie at low temperatures. The prise de mousse takes place in late autumn under the influence of exclusively indigenous yeasts, over the course of a month at low temperatures of 12C to 13C in pressurized tank according to the traditional Charmat method. The finished Castello D'Oro Prosecco is then clarified and stabilised before bottling.