Pinot Bianco, Pinot Nero and Raboso fruit is sourced from the best hillside vineyards across Treviso in the Veneto. Red fruit is vinified with the saigné method. The wine undergoes a secondary fermentation in closed pressure tanks via the Charmat method to obtain a fine mousse.
The fruit is sourced from the best hillside vineyards across Treviso in the Veneto. Grapes are harvested slightly before full maturation to preserve acidity. The base wine is re-fermented in enclosed pressure tanks for the prise de mousse, utilizing the Charmat method for secondary fermentation, a method best suited to enhance the Prosecco grape's aromatic qualities.