In 1905, the Piedmont Federico Martinotti developed the fermentation in autoclave. This innovative technique allowed the production of Asti - starting from the 'mosto' - and second fermentation of Prosecco wines. This enhances the flavor notes of the two varieties, revealing their full potential - especially in the bottle.
Onwards to the village of Prosecco, where sun-cracked foothills are lined with the Glera grape. Ripened in this ideal climate, the Glera reaches our bottle with a stimulating fragrance of apple, fruits and thyme that cuts the continental heat.