Chardonnay DOC Venezia Bio-Vegan grapes are harvested when perfect ripeness balance is reached. The bunches are taken to the cellar, where they are de-stemmed and crushed, and then placed in a pneumatic press to undergo brief skin contact. Must is then separated from the skin and, once cool, left to decant. 36 hours later, clarified must fermentation is triggered with temperature 14-16°C. Temperature is lowered to around 8-10° C when alcoholic fermentation is over in order to preserve the aromatic part.