Our Valdobbiadene Prosecco Superiore DOCG Brut is produced through white vinification with soft pressing of our best Glera bunches. The secondary fermentation and fermentation take place in an autoclave for approximately 60 days at 13°-14°C, with the aim of preserving the noble bubbles. The sugar dosage is kept low (10 g/l) to keep the aromas of the grapes and the typical fragrance of our Prosecco as unaltered as possible

Organoleptic analysis: it is characterized by citrus aromas and vegetal touches, when tasted it is pleasantly dynamic and refreshing. The fine perlage ensures flavor persistence and cleansing of the palate.