The Glera grape variety pre-dates Roman times. The grapes for Lunetta are sourced from the hills above Treviso, a traditional growing area for Prosecco. Hillsides with cool, loose soils are favourable. The grapes are harvested by hand in the second half of September. The must from the first soft pressing of the grapes is used - left for 10-12 hours for any sediment to settle. It then ferments in stainless steel for around 10 days. The second fermentation takes place by the Charmat method. Aromas of stone fuits, particularly peach, and also hints of apple. A crisp, light, and well-balanced wine with creamy mousse and delicate apple and pear characters.