Vinification: Grapes are accurately selected both for area of origin and quality. The soft pressed must is stored in steel tanks for the static cold decanting. The fermentation with selected yeasts is made at a controlled constant temperature of 18 °C and is completed in 8-10 days. After a storage period, the winemaker skillfully blends an array of tanks to achieve the Prosecco Frizzante basic cuvee.
ABV: 11%