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Prosecco base wine is obtained by fermenting the best Prosecco grapes from old vineyards within the Soligo co-operative. The grapes are hand harvested in September at medium ripeness to preserve the acid component. After soft pressing, and careful fermentation, the wine is refined and a second fermentation in autoclaves begins to add the sparkle. This is known as the 'Charmat' method.
Commended - Sommelier Wine Awards 2017, Bronze - The Drinks Business Prosecco Masters 2017, 84 points - Wine Spectator, Bronze - Sommelier Wine Awards '16, Bronze - IWSC '16, Commended - IWC '16