Sparkling process and bottling

In the “heart” of a Maschio dei Cavalieri bottle we find thousands of fine and light bubbles, produced by meticulous and precise production and sparkling techniques. Unlike Traditional Method sparkling wines and traditional Charmat Method sparkling wines, for which a second fermentation of the must is involved, Maschio dei Cavalieri adopts a special procedure that is peculiar and distinctive for our winery. There is an iron rule in our winery: to store musts, in order to have them available all-year-round, as this is the only way to fully preserve the freshness and fragrance of the grape juice. Thanks to the cold, our great ally, the musts are cleared, refrigerated and immediately stored at a controlled temperature. This way, our winemakers have a base of great organoleptic value at their disposal for the sparkling phase. Therefore, after the wine base is subjected to the first fermentation, the must is added. It is only after this phase that the second fermentation is carried out. This is where the life of the sparkling wine begins; once stabilized and filtered, it goes on to the next phase, the bottling. For wine people like us, this is a fundamental and critical moment. In fact, we use special fillers, the so-called “isobaric machines”, which allow the filling of bottles to be done in a perfectly sterile environment: the product does not come in contact with the air. In this manner our Prosecco and sparkling wines preserve all the characteristic freshness and fragrance that were jealously guarded up to this stage.