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Only the best soil for a quality wine.

an important time of the year

The first half of September is the best period for maintaining the organoleptic characteristic (e.g. sugars, acids and aromatic markers) of the grapes, which have reached maturity and are perfect for producing quality Prosecco.

How are the bubbles formed?

Through a delicate process of keeping the grapes whole and avoiding spontaneous fermentation.

  • Production

    Once the best grapes have been picked, the white wine can be produced, transforming sugars into alcohol and carbon dioxide.

  • Fermentation

    Yeast activity, also known as fermentation, lasts around 15-20 days at a maximum temperature of 18°C to preserve the most delicate aromas and flavours.

  • Bottle of Prosecco

    The first variety to be bottled is Prosecco Tranquillo, while the Frizzante and Spumante varieties require a second natural fermentation.
    The second fermentation, which uses the Italian Method also known as the Martinotti Method, occurs in large pressure chambers called autoclaves. This is how the wine acquires its famous bubbles.

  • Bubbles

    Towards the end of the process of producing sparkling wine, which takes at least 30 days, the temperature is reduced in order to end fermentation, leaving a residual sugar content that gives the wine an even, balanced flavour.

The different aromas of Frizzante and Spumante wines are particularly interesting. Frizzante wines mainly evoke scents of wisteria and lemon, while in Spumante wines you will find notes of apple, rose and banana.

What about the Prosecco DOC Rosé bubbles?

The vinification process for Prosecco DOC Rosé follows the same steps as for Prosecco DOC, differing, as mentioned above, in the red vinification of Pinot noir.

  • In fact, once the red vinification is complete, the Pinot Nero wine is blended for a percentage of between 10 and 15% with the Glera to obtain a pale pink wine to be destined for sparkling.
    Subsequently, the process to obtain the famous bubbles is the same as for Prosecco DOC, with the difference that the sparkling period cannot be less than 60 days, in order to give Prosecco DOC rosé more stability and roundness.

  • Once the Tranquillo, sparkling, spumante and spumante rosé types have been obtained, the product cannot yet be called Prosecco; in fact, to bear this name, the controls relating to origin and sensory organoleptic quality defined by the production regulations must be passed. Once these controls are passed, the product becomes Prosecco DOC and is easily recognisable, in addition to the indications on the label, by the presence of a Government Quality Label placed on the bottle closure, which certifies its authenticity

Prosecco DOC Rosé holds the main descriptors of Prosecco, namely white flowers, apple and citrus, enriched by hints of red fruit conferred by Pinot Noir, such as strawberry and raspberry. Its round, soft and more structured taste is what makes it different from Prosecco DOC.

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