Prosecco

The must is obtained by very soft pressing of solely Glera grapes, then 50% undergoes an initial fermentation at a controlled temperature of 18°C (64°F) while the remaining 50% is stored at 0°C (32°F) as unfermented must. Lately they are assembled and transferred into pressurized stainless steel tanks where the wine is made sparkling using the traditional Charmat method.