Prosecco has always stood out for its lightness. In the “frizzante” version we look for the right balance to enjoy it at all times. It is the daily wine, but never impersonal, always ready to leave the taste of our grapes on the palate.
The Glera Grapes used for the base wine comes only from our younger vineyards, with fresh soils rich in gravels and with a good amount of clay and organic matter.
The grapes are hand harvested in the second decade of September, choosing the best moment of balance between the sugar content and the acidity of the berries, which guarantees the freshness of the wine.
After a soft press and a cold settle the juice is ready to start the first fermentation in stainless steel tanks at a controlled temperature of 17-19 °C.
After the first fermentation the wine stays on the fine lees with few rackings and batonage.
In about 5 months, in spring time, the wines from the different vineyards are ready to be blended to obtain the best cuvées and start the second fermentation in the autoclaves with the Charmat Method. Once we obtain the bubbles by natural fermentation, arriving at a maximum of 2,5 bar of pressure, the fizzy wine is chilled and rests for about 30-40 days before being bottled, to obtain an extra fine bubble, for a soft and smooth perlage.