Goes wonderfully with an aperitif, cold platters with San Daniele & Parma ham or sausages, sushi, fish dishes or starters with white meat

The grapes for this spumante come from carefully selected sites at the foot of the hills of Conegliano. The blue Raboso grapes are briefly crushed on the skins to obtain a rosé color. This is followed by blending with the juice of the Glera grapes before fermenting in stainless steel tanks at constantly cool temperatures. The second fermentation is then carried out according to the Charmat method in the pressure vessel, in which the resulting carbon dioxide is retained in the wine. There, the prosecco ferments on the fine yeast for about 90 days to obtain a pleasant mousse before it is stabilized, sterile-filtered and bottled.

Allergy information: Contains sulfites