The Colfondo prosecco is composed of Glera and old indigenous varieties originating from the hills of Treviso in the Veneto region. Vines average 70-years-old and grow on a sloped vineyard  820-1000 feet above sea level. The vines are guyot trained and grow on limestone clay soil. 

Grapes are picked by hand and soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (18-20° C.) with cultured yeast; the wine is then aged on its lees in stainless-steel vats for 3 months. Coming from Asolo tradition, second fermentation in the bottle without disgorgement. Fermentation takes 30 days and the wine is aged for 6-8 months before release. The Residual sugar is less than 1g/l.