Grapes are accurately selected both for area of origin and quality. The soft pressed must is stored in steel tanks for the static cold decanting. The fermentation with selected yeasts is made at a controlled constant temperature of 18 °C and is completed in 8-10 days.

After a storage period, the winemaker skillfully blends an array of tanks to achieve the Prosecco Frizzante basic cuvee.
Afterwards the wine is filtered and stored in steel tanks with the addition rectified concentrated must, and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14-15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized, filtered and controlled before bottling.

A dry frizzante, with light citrus flavors, and a pleasant creamy wave of light bubbles. Fresh and light on the palate, with balanced acidity and body; harmonic with a pleasant dry aftertaste. Packed in a re-useable swingtop bottle. Organic too!