The grapes grow in a vineyard with a north-south position 500 feet above sea level in hilly, red soil in the Colli Trevigiani region. After harvesting in the second week of September, vinification is done through the Charmat method at 60 degrees Fahrenheit in stainless-steel tanks for 12 days.
Unlike the Champagne method, in which the secondary fermentation that produces carbon dioxide bubbles takes place in the bottle, Prosecco’s bubbles are produced in large, pressurized, stainless-steel tanks. The resulting wines show none of Champagne’s yeasty, toasty flavors, instead preserving the grapes' fruitiness.
This festive label is made exclusively for Villa Italia by the prestigious Ruggeri family at their state-of-the-art facility in Valdobbiane. Long-term contracts with loyal growers and rigid quality control assure top quality for this Prosecco, offering excellent price-value in the overheated Prosecco category.