Behind  each Prosecco’s bottle there is an organized way that allowed us to finally obtain the wine as we always wish to get it.

Every step, every improving try has been studied for years.

The result of this  commitment  could be reported as follows:

Fermentation

Whole grape goes directly into an inert room of a crashing machine, once crashing operation is over, must goes to a steel tank previously cooled to put down temperature and helping with the decanting. This allowed us to avoid the use of  enzymes  and chemicals  for clearing the must.

The day after,   we pour the cleaned must in another tank always in an inert room , than wine goes in contact with the selected yeasts

From that moment  it starts the fermentation, very delicate step, every small mistake can ruin months of work made in Vineyard. Several times we check temperatures and tast wine to make sure that everything is going well.

It would need to pass 15/20 days for the fermentation to end.

After all these delicate steps, wine will be decanted and filtered. It will rest under controlled temperature  at 10/15 degrees.

The Sparkling phase or second fermentation

From the basement where  the wine is resting, Prosecco is pouring into the tank, than  yeasts and sugars  are added and second fermentation can  starts.

After  about 40 days  wine is ready to be bottled. In a steal tank prosecco is at 6 bars and 0°C.  Before going into the bottling machine Prosecco is microfiltered to avoid un welcome fermentation inside the bottle. From here it starts a delicate processing phase. At these temperatures and at these steps the oxygen can create huge problem overall due to Prosecco features  a sit is  a light and delicate wine. That’s why since a  couple of years we do the nitrogen  injection before bottling, pulling down oxygen quantity for bottle from 2 ppm to 0,3 ppm.

Within 15 days wine will be ready to be served at your tables…

Cheers!