Image 1 of 1
A Prosecco named after a pioneer in Agriculture and wine-making in the 1800’s, Conte Ottaviano. He was a catalyst for change and innovation in Oenology, particularly in the world of Prosecco. This wine is made following traditional wine-making methods, secondary fermentation takes place in the bottle and the wine remains ‘on the lees’ (Sui Lieviti) for 90 days, allowing the wine to soften, develop depth and its characters; a combination of pastry notes, some herbal notes and minerality. However, unlike the traditional sparkling method Ottaviano is left on the lees rather than being disgorged which adds to its full-flavour and gives the wine a light haziness.
Ottaviano is a sparkling to savour!
