In the second half of September.
We use the Charmat method for making Prosecco Spumante. The secondary fermentation is carried out in 150hl cuvée close tanks. Selected yeasts are added and fermentation is very slow - at a temperature of around 14°C and at a pressure of around 3 bars. The wine is then cooled and filtered prior to bottling.
Pale yellow, with a bouquet reminiscent of white peaches, white flowers and herbs. The wine is soft on the palate, with lots of floral and fruit flavours.
Ideal base for cocktails or as an aperitif. It can be matched with raw seafood, sushi and sashimi.