Twenty two years as a consultant in fine Italian winemaking have seen Marzio Pol establish close relationships with the most dedicated growers of Veneto. Pol has assembled the pick of the crop, harvested off prefered sites, spread throughout the finer viticultural precincts of Treviso. Parcels of Glera grapes, sourced from vineyards which have been trained to yield fruit most suitable to the Prosecco style, are fashioned into an exuberant effervescent wine which appeals to the Australian palate, ideally alongside shellfish, sushi and Al fresco faire.

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.