Prosecco Conegliano DOCG

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

Harvest takes place from mid-September to mid-October. The grapes are gently pressed, followed by fermentation at a controlled temperature of 20°C. The wine is then left to develop a delicate sparkle through slow fermentation in large, sealed stainless-steel tanks at 12–14°C, and aged for two months with added yeast. The pressure in the bottle is 5.4 atmospheres.

Thanks to its complexity and delicate balance, it pairs beautifully with more sophisticated dishes such as baked fish, seafood, or delicately seasoned poultry. It is also recommended with Italian antipasti such as prosciutto di San Daniele, and goes wonderfully with white cheeses or light pasta dishes with creamy sauces. This wine also pairs well with desserts such as sponge cakes or lemon tarts, where its citrus notes shine.

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