The method of controlled fermentation in large containers, called Martinotti or Charmat, was invented in 1895 by the Piedmontese Federico Martinotti and from there it was exported worldwide. It is therefore no coincidence that the Piedmontese people have been for centuries masters of sparkling wine, in particular of aromatic viines such as Moscato from which the Asti DOCG or the semi-aromatic ones such as glera. Our company has applied this skill to the production of Prosecco.
From the experience, as well as the passion,the new line ATMOSPHERE arises.
The atmospheres are the unit of measurement for the pressure inside the bottle, but the real atmosphere is the one created by the wine and the bubbles created outside of the bottle, at the table or during an aperitif with friends.
Abbazia Prosecco Doc e Abbazia Cuvée Prestige Extra Dry create always the right atmosphere.