Straw‑yellow in colour with greenish tinges, this wine is marvellously floral on the nose, with distinct fruity nuances of apple and white peach also present. Fresh, clean flavour, with a perfect balance between the acidulous and sugary elements. Persistent on the palate with a soft, mouthfilling fizziness. The Prosecco harvest is performed in late September, with a good acidity and a crisp freshness of the grapes. The must obtained by soft‑pressing the grapes undergoes flashpasteurization at a temperature higher than 87 degrees C so as to be rendered mevushal. It is then immediately separated from the skins, statically decanted, clarified and therefore fermented in stainless steel vessels under controlled temperature conditions. Once the base wine has been obtained, it undergoes a second fermentation in pressure tanks by means of selected kosher‑approved yeast (Charmat method) for the sparkling process to take place, after which it is subjected to cold stabilization and filtering prior to bottling.