Soft pressing of the entire grape, the must is stored in a tank at -2°C followed by slow fermentation in an autoclave at a controlled temperature until achieving an alcohol content of 5%. During this process, a part of the carbon dioxide developed during
Prosecco DOC Treviso is produced with the grapes from the “historic area” of the Designation, representing the best parts of the vast territory dedicated to the cultivation of Glera grapes.
The winery obtains the sparkling wines directly from the must, s
Moscato, an aromatic wine par eccellence, is traditionally consumed in the sparkling version to better appreciate its impressive fruity and floral bouquet and the bright golden color. On the nose it offers intense and captivating
frangrances that recall