Montelvini Promosso Spumante Dolce

The must, obtained through white wine vinification methods, is partially fermented and then cooled. For the sparkle, it is placed in an autoclave and re-fermented in the presence of selected yeasts at 16 degrees Celsius. Once fermentation is complete, it is cooled to -4 degrees Celsius and left in contact with the lees. After a period of aging, the wine is centrifuged and undergoes isobaric filtration in a second autoclave before being bottled. Since 1881, the history of the Treviso region has been inextricably linked to the history of the Serena family, founders of the Montelvini winery. Their passion for their craft has passed from father to son through five generations of the Serena family. However, the current president of Montelvini, Armando Serena, broke away from family business rules and built a new winery on a plot of land in Venegazzù. It is at this winery that wines are produced which have become a benchmark for Italian wines. Today, Montelvini wines are distinguished by their unique style, a blend of winemaking tradition and innovation, and the highest quality.