To produce Prosecco Brut Sacchetto, the must is obtained by soft pressing with a horizontal press. The subsequent fermentation of the clear must takes place at controlled temperature and in the presence of selected yeasts. Prosecco Brut Sacchetto ages in temperature-controlled steel containers then refines in the bottle.
Cantina Sacchetto was founded in 1920 and today is run by Filiberto Sacchetto, his son Paolo and daughter Beatrice who oversee all aspects of the winemaking process and aim to produce the best possible examples of wines for which the Veneto region is famous.
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