Prosecco Cuvée Prestige Millesimato Extra Dry

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

Harvest time is in mid-September and continues into the first week of October. After harvesting, the grapes are gently pressed and then fermented at a controlled temperature in stainless steel tanks. The secondary fermentation takes place in large sealed tanks at 12–14 °C, followed by two months of storage on the lees. The pressure in the bottle is 5.4 atm.

Sparkling Cuvée Extra Dry is slightly sweeter than Prosecco DOC, making it ideal with desserts and fruit dishes. It pairs beautifully with fruit tartlets, chocolate cakes, or ice cream, as well as mild cheeses such as Brie. Thanks to its subtle sweetness and effervescence, it also goes well with lighter dishes such as risotto or pasta with white sauces.

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