The unique feature of this splendid Prosecco is that is made without sugar or concentrated rectified must. Instead, it is produced using free-run must for the secondary fermentation. Must produced from the considerable amount of grapes that we harvested last September was stored at 0° to prevent fermentation. Thanks to its sugar level, this allow us to naturally start the secondary fermentation needed to produce sparkling wine. The result is a fresher, more characteristic wine with a fuller bouquet. This is a long and risky process that requires special equipment: as of today, they are the only organic Prosecco producer that has ventured to try it. But the result is excellent.

Vegan