Prosecco from the province of Treviso. Intense, fresh and fruity. The taste is dry, well-built. Perfect as an aperitif and with side dishes or fish-based dishes.
Prosecco is produced by the Charmat method. The method is used in the production of sparkling wines, in which the second fermentation takes place in a closed vat in which carbon dioxide is produced. The method takes its name from the name of Eugen Charmat, who developed it and used it for the first time around 1910.