'This Prosecco is a gem, it is one of the few made in the champenoise method wherein the second fermentation takes place in the bottle. Harvest is usually between the last week of September and the first week of October. In April the wine is bottled without the addition of yeast and sugar, subsequently the indigenous yeast contained in the wine starts a second spontaneous fermentation that lasts for approximately four weeks. After this the wine spends a further four weeks sur lie. The process of ―disgorgement‖ is not practised, therefore the yeasts are still present in the bottle… any haziness is entirely natural. This fine Prosecco is clean, pure and elegant, mineral with crackling citrus notes, easy-drinking and at the same time complex.'