The indigenous Glera grape of Veneto in the Italian northeast, has a history which dates back to Etruscan times, the ancient Romans liked it too. A collation of choice harvests from good vineyards around the rolling hillsides of Treviso area, are gently pressed into fermenters and cold settled. Several days of ferment at a constant temperature of 18C is initiated by special yeasts. Components are cold settled, filtered and assembled into the base wine, treated to a doseage of sucrose and seeded for a secondary Martinotti-Charmat vinification at 14C to 15C. Upon completion, the finished Prosecco is refrigerated and cold stabilized to 3C for filtration and bottling.