Local customs are carried on not only in our vine cultivation and winemaking, but also in our bottling techniques.
We are very attached to the ancient method that gave rise to the traditional in-the-bottle Prosecco refermentation, also called ‘col fondo’ – with sediment- , which diffrentiates it from the modern Charmat.
Last century this wine was bottled by the families of farmers in ‘damigiane’ wine containers, placed in the cellar, and left there until the following summer. As the temperature rose, the coarsely filtered wine would come to life again thanks to the still present yeasts, creating lightly sparkling bottles with a slight veil. These damigiane are therefore still sold in the area to enthusiasts who bottle and keep wine in their cellars at home, as if they had made the Prosecco themselves, with often surprising results.