SOLICUM Velar - sui lieviti Conegliano Valdobbiadene Prosecco Superiore DOCG - Colli del Soligo

After harvesting, the grapes are subjected to light pressing and slow fermentation in steel tanks. The sugars in the wort are transformed into alcohol. BRUT NATURE version.The wine is then bottled where natural fermentation begins. This methodology recalls the Prosecco "of our grandparents" which was prepared when the machinery for sparkling wine didn't exist yet.The sediment that can be seen on the bottom of the bottle is therefore the natural result of the fermentation work of the yeasts in the bottle. For this reason it is also called Prosecco "Col Fondo" or "sur-lie" in the French style.