The Prosecco region is situated between the Adriatic Sea and the foothills of the Italian Alps. Sandwiched between mountains and sea, the hilly vineyards of the region enjoy a temperate climate and elevated rainfall, which favors the production of the Glera grape. This climate yields grapes with a balanced acidity content – in particular malic acid – essential for the refined freshness and for the structure of the sparkling wine that will be obtained.

After soft pressing of the grapes, vinification takes place in temperature-controlled stainless-steel tanks and with the use of selected yeasts. During the subsequent second fermentation, Saccharose and selected yeasts are added to this blend. The product undergoes a slow “second fermentation” which results in a very fine and persistent perlage. After approximately 30 days, when the residual sugar content is 12 g / I, refermentation is stopped by bringing the temperature to 32°F. The product is then kept at “rest” on the yeasts for another month, and these are then separated by the wine with “tangential” filtration.