In the course of its history, our company has changed and improved its production methods.
At the end of the nineteenth century, my grandfather began producing spumante using the method of fermenting prosecco in the bottle. This production process, similar to the procedure for creating champagne, is now called "champenoise".
Nowadays, however, we have opted for a more modern method, called Charmat, for the second fermentation of our prosecco wines.
The Charmat method lasts anywhere from thirty days to six months and occurs at a controlled temperature inside a pressurised vat. During this resting period, the carefully selected yeasts transform the sugars in the prosecco into alcohol and carbon dioxide.
“During this resting period, the carefully selected yeasts transform the sugars in the prosecco into alcohol and carbon dioxide.”
The spumante is then ready for bottling and to be tasted, drunk and enjoyed.