Good Prosecco can only be made from fruit grown to the Veneto region, out of the effusive and tangy Glera grape, a rather rustic and vigorous varietal, which characteristically yields nut brown shoots of fairly large and long, loosely packed bunches with distinct clusters growing off to the side of vines. The visage of these attractive golden yellow grapes is framed by the bright green of it's leaves. Castello D'Oro are known for the quality and approachability of their Prosecco, a pleasingly rich wine with tangy effervescence and charmingly dry, crisp apple finish.

Grapes are picked by hand, from hillside vineyards in the foothills of Treviso and placed in traditional wicker baskets, treated to a very soft pressing for the extraction of free run juices from the heart of each berry. Following inoculation to select yeastss, juices are vinified in temperature controlled fermenters. After a number of rackings, the young wine is kept Sur Lie at low temperatures. The prise de mousse takes place in late autumn under the influence of exclusively indigenous yeasts, over the course of a month at low temperatures of 12C to 13C in pressurized tank according to the traditional Charmat method. The finished Castello D'Oro Prosecco is then clarified and stabilised before bottling.