The Charmat Method, harvest, pressing and bottling: a step-by-step guide to the production of Italy’s most celebrated sparkling wine.
Glera grapes are harvested by hand or mechanically between late August and October. Bunches must show the right balance between sugars and acidity to produce a quality base wine.
The grapes are gently pressed to extract the free-run juice — the most prized fraction, rich in the primary aromas typical of Glera.
The must ferments in temperature-controlled stainless steel tanks, converting sugars into alcohol while preserving the varietal aromatics.
The base wine is transferred to pressurised autoclaves with added yeasts and sugar. The second fermentation under pressure creates the characteristic fine bubbles.
After sparkling wine production (28–60 days in autoclave), the Prosecco is filtered, optionally dosed with sugar and bottled — including in the 187ml mini format.
| Feature | Charmat | Traditional |
|---|---|---|
| Re-fermentation | Pressurised tank | Individual bottle |
| Duration | 28–60 days | 18+ months |
| Aromas | Fruity, floral | Toasty, bready |
| Bubbles | Larger, lively | Fine, persistent |
| Used for Prosecco | Standard (DOC/DOCG) | Col Fondo only |
Prosecco Col Fondo is the traditional exception: re-fermented in the bottle with its own yeasts, naturally cloudy and lightly sparkling — the “ancestral Prosecco” increasingly appreciated by connoisseurs.
Each production zone gives Prosecco unique characteristics. Learn about the terroirs and denominations.
Explore the Areas