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Vinification
The particular attributes of the Conegliano Valdobbiadene DOCG Prosecco Superiore are its freshness, bouquet, and fruity notes. The grapes are vinified according to classic fermentation off skins. The sparkling process takes place according to the Italian Method (Martinotti-Charmat) as re-elaborated by the Scuola Enologica of Conegliano; this system calls for the introduction of the wine together with the sugar and selected yeasts in autoclaves, followed by a refermentation of at least 30 days. The “bubbles” of Conegliano Valdobbiadene DOCG Prosecco Superiore are the delicate fruit of time passing.
Today the name of Prosecco DOC defines the production of a widespread territory, distributed over nine provinces and two regions: Veneto and Friuli Venezia Giulia, while the denomination CONEGLIANO VALDOBBIADENE DOCG PROSECCO SUPERIORE distinguishes the wines produced only on the steep hillsides of the fifteen towns and according to the strictest methods.
The Superiore quality is assured by the presence of the special band, truly an identification of each individual bottle as a guarantee to the consumer.