The de Varda method is much more than a production system; it is above all a working philosophy. It is also a set of rules and procedures that in each phase precisely dictates the processes to enhance the most noble part of the grape.

Everything starts from careful work in the countryside during the growing season of the vine, followed by the rigid selection of the most ripe and fresh pomace, which are softly pressed in the cellar still dripping with wine. Distillation is the heart of the process: it is made up of a mix of several techniques (discontinuous steam and water bath) and refrigerates the grape at 11 degrees below zero to completely stop the aggressive fatty impurities of the grape seed. In this way a more balanced, harmonious, soft and digestible grape is obtained. The aging of the grape takes place with advanced techniques described by the de Varda production protocol, which defines the activities of the cooper master, the qualities of the fine woods, the ways and times of toasting and the splitting systems of each individual plank. In the barrel cellar, the climatic and humidity conditions allow the perfect and controlled ripening of the grape. It is a slow process, which gives light to refined products for the most discerning and demanding fans from all over the world. Laboratory analyzes and tastings conducted by the Dolzan family complete the work, ensuring an always high quality standard.