The production technique is rather simple: the Prosecco has already been fermented; select natural sugars and yeasts were added to the closed containers called autoclaves which are thermo-conditioned and pressurized.
As soon as the hands of the containers' manometer begin to move, the fermentation process is triggered once again, with the production of alcohol and especially carbon dioxide. The bubbles are not dispersed - they remain in the wine itself. This process is called 'refermentation' and while it is being carried out, the Prosecco becomes 'spumante' (sparkling wine), expressing the richness of its characteristic aromas that distinguish it from all other types of sparkling wine in the world. After this complex transformation phase, the Prosecco reaches its desired pressure after a variable amount of time (atmospheric pressure ranges between 4 and 5). At this point, it has been transformed from a still to a sparkling wine - and it's almost ready.
Now, it deserves a bit of rest in its own yeasts; thus, it's brought to a temperature of -4°C, which helps yeast residue and crystal tartaric elements to fall to the bottom, separating the wine lees. To obtain a spumate with a superior level of refinement, it is necessary to allow the wine to stay in contact with the yeasts for a longer period of time ranging from 8 to 9 months (Charmat lungo); in this way, its scents and flavors are enhanced.
Thanks to specialized machinery ensuring that the autoclaves remain pressurized, it is bottled at a very low temperature so that it will not lose its tiny bubbles, fresh vitality and the distinct characteristics of the scents, flavors and aromas obtained. Once bottling has occurred, Prosecco spumante is allowed to rest in the darkness of the cellar for a certain period of time, at constant temperatures and humidity level. It is then covered and labeled so that it will be ready for launch on the market, prepared to satisfy myriad estimators from all over the world.