Undeniably one of today’s best-known and most highly appreciated Italian white sparkling wines in the USA. 

It is made from Glera grapes, formerly Prosecco, but other grape varieties such as Bianchetta Trevigiana may be included. The name is derived from that of the Italian village of Prosecco near Trieste, where the grape may have originated. Prosecco is produced in the regions of Veneto and Friuli Venezia Giulia, traditionally mainly around Conegliano and Valdobbiadene, in the hills north of Treviso.

The base wine is put into pressurized tanks for the prise de mousse. There it ferments for 18-20 days, with the aid of selected yeasts, at a controlled temperature of 14-16 °C (57-61 °F). When the desired pressure has been obtained (around 6 bars), the wine is chilled to - 4° C in order to arrest the fermentation and encourage stabilization.

The sparkling wine is then kept at a controlled temperature of 8-10 °C (46-50 °F) for at least a month, in order to favor its natural maturation in contact with the yeasts that have deposited on the bottom of the pressurized tank. At the end of this phase, filtration and isobaric bottling is carried out

Whiffs of delicious apples and peach blossoms.
A hint of white pepper adds subtle complexity, while the finish feels fresh and elegant.
The texture of this wine deftly balances the richness of ripe stone fruit with the grip of fruit skins, like apple and apricot.