The history of Prosecco began in the Conegliano-Valdobbiadene area, where wine has been made since ancient times. The earliest documentation of Prosecco dates to 1772, when in Volume 7 of Il Giornale d'Italia Francesco Maria Malvolti praised the quality of the grapes and production methods used in the area. Over the years, the focus on wine among local producers has ensured high- quality bottlings with important recognitions awarded to Prosecco.
The wine is produced using the Charmat method, which consists in natural refermentation in pressurized tanks with selected yeast. This process ensures a refined perlage and maintains the fruity aromas typical of this grape.
Distinctive straw yellow, lasting perlage, persistent rim.
Fine fruity and floral aromas in absolute harmony.
Fragrant flavors embrace graceful effervescence with an almond finish.
Full tasting Notes
As an aperitif as well for social moments.
Omelets and savory pies, vegetables, cured meats, medium mature cheeses, shellfish and seafood.