Once the grapes are selected, they are cooled, pressed, and kept in contact with the skin for two hours.  After a second fermentation of 40 days, the wine is kept on the lees for approximately six months, bottled and rested two to three more months before release.

This Prosecco has a brilliant straw yellow color, a sensual foam, and a refined perlage. Aromas of rich citrus, apple, and a hint of herbaceous mint, mingle with an intriguing bread crust note. On the palate, the structure is elegant, with firm acidity, savory minerality, velvety texture, and a long, creamy finish.