Pairs well with: cheese, seafood, sushi, pizza
The first fermentation (from must to wine) takes place with indigenous yeasts at a temperature of 18-20 °C. The second fermentation takes place in the bottle for approximately 6 months using selected organic yeasts for Prosecco. There is no degerming, so the yeasts remain suspended in the wine and give it its special aroma and colour.
Drink well chilled.