Paron Roncarà is located in the heart of Veneto Region in northern Italy, home to the very first Italian school for vine-growing and oenology. The climate of the area is mild: the area is protected by the Alps to the north and touched by the warm breezes from the east. At the end of the summer the dramatic differences in day time and night time temperatures, helps to develop aromatic substances in the grapes as they ripen. The is predominantly clayey-loamy with an abundance of minerals and microelements and is the perfect terrain for growing grapes for sparkling wines.
Once the cloudy part of the must has settled, natural yeast is added to the clear liquid and the fermentation process begins. The addition of yeast encourages the natural sugars in the grape juice to convert into alcohol. The base wine produced in this first stage is then blended with other types of wine before being submitted to a second phase, known as the prise de mousse. It is during this phase that the still wine is transformed into a sparkling wine.
During the first decade of September, the best time for sparkling wines production, grapes are harvested by hand after diligent pruning. Then they are quickly transferred to the cellars to go in the pressing, to haven’t the crush of grape that could start the natural fermentation of the must with indigenous yeast during the harvest in the field.
At this point, the wine is cooled and filtered, and all of the yeast used in the fermentation process is removed. Some of the residual sugar is kept to give it a bit of sweetness, and finally the Prosecco is bottled under pressure, to ensure that it keeps its bubbles.