Winemaker Barbara De Zan carries on her family’s winemaking tradition dating back to the 1800s. But having lived for years in the United States, earning her Master Sommelier certificate and travelling extensively, she combines modern, innovative practices with traditional winegrowing and winemaking.
As the importer explains:
Risata Prosecco comes from an estate in the sustainable unspoiled vineyards of the Veneto area that dates back to 1681!
The estate grown Glera grapes are harvested by hand and pressed gently with a pneumatic press. The must is then placed in stainless steel tanks to stabilize the juice. The first fermentation takes place in temperature controlled stainless steel tanks to retain the fruity flavors in the wine. The second fermentation takes place in large sealed tanks to prevent CO2 from escaping. At Risata we do the extra work and keep it almost 70 days! The longer and slower the winemaking process, the more delicate the Prosecco wine will be. It will have a very fine perlage and the aromas will be more intense, resulting in a superior quality Prosecco.
