Produced according to the Martinotti Method, this Prosecco is made from Glera grapes, which, after harvesting, undergo a gentle pressing. The fermentation process takes place in temperature-controlled autoclaves for up to 20 days, a technique that preserves the freshness and varietal aromas of the grapes. The result is a wine with a bright straw-yellow color and persistent perlage. On the nose, it offers fruity and floral notes, with a subtle herbaceous hint, along with aromas of green apple and pear. On the palate, the wine is fresh and light, with good persistence.