FAQ
Prosecco should be served chilled (6-8°C) to fully enjoy its aromas and quality
Prosecco is best consumed young. Preferably consumed in the year following bottling
The bubbles, or perlage, are the result of the transformation of the sugar present in the wine during the fermentation process.
We use the Martinotti Method. Invented in the 19th century, this procedure makes it possible to obtain sparkling wines with characteristic floral and fruity notes thanks to the natural re-fermentation of the wine in large airtight containers called autoclaves.
We make Desiderio N°1 Prosecco using 100% Glera grapes, the basic grape variety of Prosecco. Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot nero grapes, up to a total maximum of 15%, can also be used and mixed to produce Prosecco.
DOC means Controlled Designation of Origin, a recognition of international value which is based on compliance with strict production specifications.
10-12°C is the ideal temperature for storing bottles of Prosecco. The humidity of the storage must be at least 50% and maximum 70%. The right humidity allows the cork to maintain good elasticity and adherence to the glass, preventing the oxidative process of the liquid.
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