Sparkling wine slightly sweet, with slight residual sugar.


Is the set of acids in the wine that determine the health and pleasantness.


Sparkling sweeter than the sweetish and full-bodied.

Carbon dioxide

Develops during fermentation in the bottle or in an autoclave, and is released into the bubbles at the time of uncorking.


Airtight tank in which you can regulate the temperature and pressure, used for the production of sparkling Charmat or Martinotti.


Dry sparkling wine with residual sugar up to 15g/l.


Small vineyard or vineyard portion with remarkable features.


Denomination of Controlled and Guaranteed Origin, which in our case is attributed only to the Prosecco produced in the area of Conegliano Valdobbiadene area planted with vines for an extension of approximately 5,000 hectares (12,350 acres). It is easily recognizable by the fiscal band applied to the neck of the bottle.
It certifies the superior  quality of Valdobbiadene, which is subject to strict quality controls in the vineyard and in the cellar.


Sparkling wine with residual sugar between 17 and 35 g / l.

Extra dry

Sparkling wine with residual sugar between 15 and 20 g / l.


Process of transformation of sugars into alcohol and carbon dioxide.

Charmat or Italian

The wine undergoes a secondary fermentation in stainless steel tanks, and is bottled under pressure in a continuous process.

Classic method

The secondary alcoholic fermentation occurs in the bottle.


Wine which derives from musts of a single vintage of exceptional quality. In our case it is the custom selection of the wine maker of the best vineyards.


Is given by the bubbles of carbon dioxide that are emitted from the bottom of a glass of sparkling wine. They must be very small and persistent.


The complexity of sensations perceived upon the palate after tasting the sparkling wine.


Wine with balanced acidity and minerals.