Wine bottling

The sparkling wines produced with the Martinotti-Charmat method are bottled under pressure by means of an isobaric filler that ensures that the pressure developed in the autoclave is maintained.

Then, the bottles are conveyed to the corker, that seals them with a compressed cork of various types and compositions according to the wine style. The Prosecco DOC Treviso frizzante (semi-sparkling) is sealed with a standard cork and a hand-knotted string tie closure (legatura spago): an ancient system that grounds its roots in the local winemaking tradition.

After a further rest of about 20 days the bottles are labelled and packaged in 6- or 12-bottles cases. Lastly, the boxes are taken off the line and stacked onto pallets to be stored in a climate controlled warehouse and placed onto the market.