The grapes are harvested during the first weeks of September when the organoleptic qualities (sugars, acidity and aromatic substances) have reached maturity and are perfect for producing sparkling and semi-sparkling Prosecco DOC. It is a delicate process because it is important to keep the grapes whole and avoid spontaneous fermentations.

After the grapes have been picked, they are crushed. The grapes are separated from their stalks in preparation for pressing. Only the free-run must is extracted from the grapes by soft pressing.

Selected yeasts are used to start the white winemaking process, transforming the sugar in the grapes into alcohol and CO2. The action of the yeasts (fermentation) lasts for around 15/20 days at a maximum temperature of 18°C to preserve the delicate aromas of the original grapes.

After fermentation the ageing process begins and the wine is racked and filtered to make it clear.

Prosecco Tranquillo is bottled, while the Frizzante and Spumante varieties continue to the final unique stage in the Prosecco process: natural secondary fermentation.

Secondary fermentation, using the Italian or Martinotti method, takes place in large containers called autoclaves which keep the wine under pressure. This is where the wine gets its famous bubbles, thanks to secondary fermentation.

Towards the end of the secondary fermentation, which lasts a minimum of 30 days, the temperature is lowered to stop fermentation, leaving enough residual sugar to guarantee balance and harmony.

Semi-sparkling wines are also produced with secondary fermentation in the bottle, creating aromas reminiscent of yeast and bread crusts and a smoother, more rounded sensation on the palate.
vinification VINEMAKING