Prosecco

The story

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. Due to its versatility in pairings and the superb price-quality ratio, this wine’s reputation continues to rise, becoming an ambassador of Italian taste worldwide.

Winemaking notes

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.

Color

Distinctive straw yellow, clear perlage, persistent rim.

Aroma

Intense fruity apple and pear aromas and a white and yellow floral finish.

Tasting profile

The lively effervescence leads to an upbeat and youthful rhythm. Luminous finish ribbed with savory overtones.

Full tasting Notes

As an aperitif as well for carefree social moments.

Food pairings

Cured meats, mature and goat cheese, grilled chicken, eel and fried fish.

Production area

Veneto.