During the first weeks of September, when the days are fresher, the evening is tinged with clear light and the sun is quick to set on the undulating green hills around us, the countryside comes to life: men and women roll up their sleeves and set to work in the vineyards. And so the harvest begins.
Organoleptic and technical maturity combine: sugars, acidity and aromatic substances fill the crisp grapes to create an optimal state for producing semi-sparkling and sparkling wines.
Here, at the foot of the mountains in the area around Treviso, the Glera and Verdiso grapes have roots dating way back. These grapes varieties have always been used for making Prosecco, together with other local grapes such as the Bianchetta Trevigiana, Perera and Glera Lunga, and international varieties such as Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero (fermented without the skins).
The grapes are harvested with a great deal of care, making sure that the weight of the bunch does not cause juice to leak and spontaneous fermentation to occur. They are taken for whole-bunch pressing, where the clusters are separated from the grape stalks and the free-run juice is extracted.
Here, it is the skill and experience of the oenologist that brings about the start of the fermentation process. The must is filled with carefully selected yeasts, capable of preserving the delicate aroma of the freshly harvested grapes.
After 15-20 days, the ripening period begins, involving a series of racking and filtering processes.
The wines to be fermented in bottles are place in pressure tanks at a controlled temperature until they obtain a fine perlage effect, created by the natural formation of CO2. (Italian method).

The only thing left to do is sip this flowery, fruit-infused wine that is light, fresh-tasting and packed with delightful vivaciousness.