We hand harvested the Prosecco grapes from vineyards in the foothills of the Alps, in Italys northern Veneto region. This cool viticulture region forms an arc between the Italian Alps and the Adriatic Sea. The regions high altitudes assure cool summers to retain the grape acidity that gives liveliness to sparkling wines, while warmth from its proximity to the Adriatic Sea assures full ripening. The Guyot-trained vines are deeply rooted in well-draining alluvial marl soils-composed of clay, limestone and rockthat are believed to contribute to the unique minerality of Prosecco wines. We made our Prosecco using the Charmat sparkling wine process. First we cold fermented the juice to preserve the grapes fruitiness and then kept the wine sur lie on yeast for three weeks with frequent batonnage stirring for rich texture on the palate. A second fermentation, with sur lie aging, developed the wines aromas and fine, persistent bubbles.