Zesty, dry, and refreshing, our NV Prosecco is simply perfect for making memories on lazy summer days, elevating your favourite Spritz, or transforming a simple moment into an occasion.
The grapes were hand harvested and whole bunch pressed. The juice was fermented in stainless steel at a cool temperature of fourteen degrees Celsius. Once dry, the base wine had the lees stirred once a week for four months prior to bottling to give more texture and complexity to the back palate. To create the fizz the wine went through a second fermentation in pressurised tanks, known as the “charmat method”.