The origins of Prosecco are lost in time. However, it was only towards the end of the XIX century that Prosecco started to make a name for itself. From then on, it grew steadily in popularity, and today the Prosecco di Valdobbiadene is undeniably one of the best-known and most highly-appreciated italian wines. Santa Margherita is one of the two italian firms permitted, by ministerial decree, to make wines sparkling outside the region in which they are grown.

The still wine is placed in an autoclave for second fermentation, where it ferments for 18-20 days with selected yeasts at a controlled temperature of 14°-16°C. When the desired pressure is reached (around 6 bar), the mass is cooled to -4°C to block fermentation and promote stabilisation. Afterwards, the wine is kept at a controlled temperature of 8°-10°C for at least one month, so as to favour the natural refinement in contact with the yeasts deposited on the bottom of the autoclave. At the end of this phase, the wine is filtered and bottled.

Second Fermentation Tecnique
The Charmat method is used for this wine, this being the most suitable procedure if sparkling wines are to be made from very highly-flavoured grapes.

Tasting Notes
Sparkling wine with a clean nose, pleasantly fruity, with whiffs of rennet apples and peach blossoms. Delicate, balanced taste.

Culinary Suggestions
Excellent as an aperitif, ideal with small fish or cheese snacks or all-meal with delicate dishes.