The Method

We are dedicated to Method

At the end of the 1930s, in the town of Conegliano, the Charmat Method (i.e. second fermentation in pressure-tight steel containers) was perfected and declared to be the most suitable method for enhancing the aroma and finesse of the aromatic Glera grapes.

After almost a hundred years the way of producing Conegliano Valdobbiadene Prosecco Superiore remains the same.

From the vineyard to the cellar our actions, few and respectful, repeat themselves unchanged over time. The harvesting by hand, the soft pressing, the fermentation at a controlled and constant temperature, the cold decantation, the storage of the base wine in stainless steel.

The assembly of the cuvées heralds the magic of “presa di spuma” or second fermentation; moments which decide the wine to come.
The most modern technologies are discreet presences to support the skillful work of man. Without hurrying and in the cold, the wine is transformed again, tempering the character, refining the aromas and enriching itself with subtle and refined bubbles.

Sommariva Conegliano Valdobbiadene Prosecco Superiore tells you about the quality of our work, the uniqueness of our hills and our love for things done well.

View the embedded image gallery online at: