De Bernard Valdobbiadene DOCG Brut Millesimato Magnum Prosecco

Sparkling wine made from the Glera grape, with small proportions of Verdiso and Perera. A well-balanced Prosecco with a good aromatic finish.

Harvest takes place from late September through mid-October. The grapes are gently pressed, then fermented without their skins at a controlled temperature of 20°C. The wine is then left to develop a delicate sparkle during a slow second fermentation in large, sealed stainless-steel tanks at 12–14°C for 2 months. The pressure in the bottle is 5.4 atmospheres.

Dry Prosecco DOCG Brut from Conegliano & Valdobbiadene pairs beautifully with seafood such as shrimp or grilled mussels. Its freshness and delicate bubbles also make it an excellent match for light appetizers, such as salmon carpaccio or Caprese salad. It’s also a great choice with white pizza, Burrata-style cheeses, or mildly spiced Asian cuisine.

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