Arriving to us straight from the small producer in Valdobbiadene, this Prosecco is produced following the traditional method of Biodynamism. The wine making process follows the lunar calendar and employs organic practices such as avoiding pesticides and chemical fertilisers.
 
It is low in sulphites and is also unfiltered meaning it is suitable for a vegan diet.
 
A second fermentation happens once the wine is bottled, the timing of which determines the intensity of the bubble. The sparkle is therefore totally natural and varies from year to year.
 
This year’s Prosecco was bottled just before the full moon and has a lively and dry fizz.
 
It is also good when aged.