Le bollicine del Prosecco rosé si formano con il metodo Charmat, dove il vino viene fatto fermentare in serbatoi di acciaio inox prima di essere imbottigliato.
Michael writes about the drinks business with a focus on Prosecco — culture, commerce, and what makes a moment memorable. He helped bring Bella Principessa to life, and believes a great drink should do more than sparkle — it should speak. The taste is his. So are the views. Have an idea worth toasting? Let’s talk.
