Prosecco Doc Spumante Brut

The grapes are gently squeezed and a careful pressing with horizontal membrane presses to extract only the best quality must. Fermentation takes place at a controlled temperature of 18 ° C for part of the must, while the rest of the must is fermented until foam formation at 0 ° C in suitable steel tanks that ensure a pressure of 5 bar.



1,5l – 750ml – 375ml – 200ml