Production Area: Grapes from the DOC Prosecco area within the Triveneto.
Grape Variety: Glera min. 85% and other permitted varieties.
Production Method: Pressing and separation of the must from the skins within 48 hours. Second fermentation in pressurized stainless‑steel tanks (Charmat Method). The entire process takes place at controlled temperatures, always below 18–19°C, to preserve and enhance the aromas and fragrances of the selected grapes.”
Storage: Store in a cool, dry place, away from direct sunlight.
