Prosecco DOC Terra Serena

Serena Prosecco is produced with Glera grapes manually harvested around the end of October. The grapes are pressed and the musts are added of yeasts for alcoholic fermentation that takes place at 17°C in stainless steel tanks at controlled temperature. Subsequently, the wines are assembled according to the winemaker and are transferred in an autoclave with the addition of yeast and sugar for the second fermentation. This process lasts about 15 days after which to preserve the precious bubble the wine must be treated in isobaric conditions both for decanting that for bottling, which occurs shortly after.