Valdobbiadene Prosecco Frizzante Naturale

Winemaking Information

The grapes are direct-pressed and partially ferment for approximately 15 days. The wine is then gently filtered through a paper membrane to separate the clear juice and the remaining sweet must. The must is then frozen. The wine stabilizes until spring, when the must is re-introduced and the wine is bottled. This activates a natural re-fermentation in bottle. The wine is not disgorged and therefore has a cloudy hue.
SO2: No sulfur added to the wine
Fining/Filtration: Filtered by paper membrane to separate the must