Prosecco Cuvée Dolce Millesimato

Sparkling wine made from the ancient grape variety Glera and other white grapes, used to produce the characteristic Prosecco. The variety is cultivated in many mutations, and no definitive description exists.

Selection of grapes from the best-situated vineyards. Harvest begins in mid-September and continues through the first week of October. After harvesting, the grapes are gently pressed to achieve the desired alcohol content of 5.5%, then stored in stainless steel tanks at -2°C. The production method is known as the Martinotti method. The second fermentation takes place in large, sealed tanks at 12–14°C, followed by two months of ageing on the lees. The pressure in the bottle is 5.5 atm. The ideal storage temperature is 11–15°C, with humidity at 65–70%. It is important to keep the wine away from other aromatic foods or substances.

Sparkling Cuvée Dolce is a sweeter style of sparkling wine, ideal for pairing with desserts and sweet dishes. It goes beautifully with fruit tarts, sponge cakes, chocolate desserts, or creamy pastries, where its sweetness and gentle fizz enhance the rich flavors. It is also excellent with fruit salads or sorbets, especially those made with sweet and citrus fruits.

De Bernard was founded as early as 1948. The estate was later
relocated to the Conegliano area,
where it began producing sparkling wine, which was
awarded “Best Prosecco Wine” in 1962