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In our towns it is customary to meet beneath the arcades, and tradition has it that we accompany our “chats” with a glass of lively Prosecco. We wanted to honor this age-old custom with this sparkling wine made from grapes sourced from carefully selected and monitored vineyards.

The wine, produced through careful white vinification (without the skins), is allowed to rest through the winter cold, which precipitates the tartrates and clarifies it. The second phase then begins: secondary fermentation to create the sparkle using the Charmat method. Selected yeasts capable of fermenting under pressure at fairly low temperatures are added, together with sugar in amounts that, through the subsequent fermentation, achieve the desired pressure and the right level of sweetness. Fermentation proceeds at about 15°C and after roughly thirty days the target pressure is reached. At this point, fermentation is halted by chilling the pressure tanks. The yeast settles to the bottom and, after 8–10 days at this temperature, the wine is ready for bottling.