THE VINE

The vine, Vitis vinifera, is a shrubby climbing plant whose first appearance on earth is dated around three million years ago.
Known to be present in the temperate areas of Europe, it was Christianity through the Eucharistic rite, to spread it throughout the continents. With the advent of the phylloxera parasite, vine cultivation underwent a revolutionary change.
Since then, vines cultivated for the production of grapes destined for wine-making are obtained from vine cuttings.

THE BIOLOGICAL CYCLE OF A VINE

THE PRODUCTIVE CYCLE OF PROSECCO DI VALDOBBIADENE

OUR WINE-MAKING CYCLE

HARVEST

PRESSING

Carried out with machines which press the grape in a soft and delicate way so as to extract exclusively the first-press must: the best part that comes straight from the heart of the grape.

DECANTATION

The cloudy must is left to rest at low temperatures (5°C - 10°C) in stainless steel vats. After approximately 10 hours the impurities settle to the bottom of the vat. The clear part of the wine is then moved to a different container where fermentation begins.

FERMENTATION

Yeasts are responsible for alcoholic fermentation. Temperature in the stainless steel vats must remain constant at around 18°C - 20°C in order for fermentation to occur. This process takes approximately 15-20 days.

SECOND FERMENTATION
For the second fermentation to take place, the wine is placed in a high pressure vat, where it is to stay for 30 days until enough carbon dioxide (CO2) is produced to reach the minimum pressure (set by the Prosecco protocol) necessary for the wine to be ready.

BOTTLING

PROCESS

PROSECCO

The Prosecco grape type is a native variety to the area. This husky and vigorous plant is characterised by medium large pyramidal bunches, elongated and loosely packed, with grapes of a golden yellow colour when ripe.


CARTIZZE

The "Prosecco di Conegliano-Valdobbiadene" expresses its finest qualitative characteristics in a small and narrow strip of land known as Cartizze. The Cartizze area spans over a surface of 106.8 hectares (Ha) in the municipality of Valdobbiadene, and it is characterised by plots with particularly clayey soils mainly facing south, hence protected by cold currents yet nicely ventilated. These are the characteristics which make it the ideal terroir for the cultivation of Prosecco grapes, which express its uttermost character in this area.