Time to break out mums fancy glasses for this one! One of our handcrafted Prosecco styles is back, fermented in bottle, using the traditional sparkling method. Originally, we wanted to try this method to see how we could add another dimension to the modern classic Prosecco.The magic happens in the slower process, it ages on it's lees (yeast sediment) for at least 18 months, developing flavour, a weightier texture, a finer bubble & that trademark yeasty flavour that traditional sparkling is known for.