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Prior to harvesting (September / October) the grapes are subjected to careful monitoring to verify their ripeness, chemical and organoleptic balance, to establish the most appropriate harvest time. The grapes from the different vineyards are vinified separately with a soft pressing. The following fermentation occurs at a controlled temperature, so that the wine shows the best organoleptic properties of the Prosecco grape. Refermentation takes place in steel tanks and takes 40 days for sparkling wines in order to extract the flavour of the grapes.