• Prosecco

    Glera Blend

    Harvested at the end of September, no addition of sulphur, no inoculation. Short maceration on skins. Soft pressing and then ancestral method with a minimum of 10 months before sale. Glera dominant blend of Glera, Boschera, Grapariol, Bianchetta, Perera, Verdiso. Straw yellow, a fine foam and a lot of citrus notes. 11.5% and highly addictive.