Prosecco Brut

Ideal as an aperitif or with fish dishes, and also excellent at any time of the day.

Teresa Rizzi has its Glera vineyards situated in the Prosecco production area of Treviso.

Its secondary fermentation is produced by using the Charmat method in stainless steel tanks. Bottling is then carried out under pressure.

The completely natural method of production starts with the gentle pressing of selected grapes sourced from traditional Prosecco areas. The young must is then cold-settled and fermented by the white wine method.

GIV (Gruppo Italiano Vini) has as its main objective the development of a unique and invaluable “brand wealth”. Each brand is a symbol of the values and philosophy of the cellars it represents and respects the distinctive characteristics of their territories and histories. Together the Group’s brands constitute a unique offering: a combination of niche labels of exceptional quality produced in limited quantities and labels for mass distribution that offer excellent value for money.