Flor Prosecco Brut NV

Secondary fermentation: 60 days in small autoclave. 
For a typical Prosecco, secondary fermentation lasts 
only 30 days. Increased time on the lees results in a 
higher-quality perlage and greater complexity and 
creaminess on the palate.  
This private-label prosecco can’t carry the “Prosecco di 
Valdobbiadene DOC” label simply because a portion of 
the fruit is grown just outside the Valdobbiadene DOC. 
However, these vineyards still respect the same strict 
production levels prescribed by the DOC. The base 
wines, much of which were estate produced, were 
specifically selected by Joe Bastianich for fruit and 
structure.