Santa Margherita Prosecco Superiore Brut Valdobbiadene Docg

The base wine is put into pressurized tanks for the prise de mousse. There it ferments for 18-20 days, with the aid of selected yeasts, at a controlled temperature of 14-16 °C (57-61 °F). When the desired pressure has been obtained (around 6 bars), the wine is chilled to – 4° C in order to arrest the fermentation and encourage stabilization.