The classic varietal aromas of crisp fruit and elegant blossoms, here appealingly complex and clean-edged, are lusciously complemented by fragrant notes of petits fours, the gift of the wine’s suspended lees. Lifting and completing this complex are pungent impressions of mineral and wild herbs.


The distinctively firm palate is both refreshing and enfolding, with a supple, seductive mousse that gives it an energy-laden vivaciousness. An expressive, full-flavoured finish re-presents the aromatic fruit and pastry encountered on the nose, extending the wine’s overall sensory richness.
Here is an elegant yet different version of the classic Prosecco, a refined ambassador of its versatility. (Flavio Buratto)

Growing Conditions

Grapes: Glera (min. 85%), Verdiso, and Bianchetta, grown exclusively in our estate vineyards
Location: Vineyard on the Colfosco hill
Aspect: South
Soil profile: Predominantly clay


Yield per hectare: 120 Harvest period: 1-10 September, manually harvested


Initial fermentation. The whole clusters are gently pressed, and the must ferments, thanks to its natural sugars and ambient yeasts, in temperature-controlled steel fermenters at 16oC.
Secondary fermentation. The base wine is bottled, along with additional ambient yeasts, between April and June, and the relatively warmer temperature encourages a natural re-fermentation in the bottle, as with the Classic Method. During this and the following period, the bottles remain in darkness in the cellar. In the subsequent 90-day period, the spent yeast cells release valuable mannoproteins into the wine, which softens it and ensures its longevity. Once the secondary fermentation is complete, the Classic Method-style disgorgement is not performed, and the lees, which thus remain in the bottle, give a slight natural haziness to the appearance of the wine, which is, therefore, an expected characteristic of this style of sparkling wine.


Bottle-ageing. Minimum 4 months.


A luminous straw-yellow is shot through with an irrepressible cascade of pin-point bubbles that create a long-lingering, intriguing mousse.

Food Pairing

It partners well with fish, including shellfish, with vegetable and mushroom risottos, and with cheese and salumi antipasti.
It is best served at 8-10°C. The slight haziness is a hallmark of this style of Prosecco; to evenly distribute its minute lees, turn the bottle upside down or pour into a carafe just before serving.