0.25 Grams of Sugar per 125ml Serving – 11% ABV

How is Prosecco made?

By 14th October 2016 No Comments

Our bottles of Prosecco 1754 and kegs of Frizzante 1754 on tap are both made using 100% Glera grape which until 2009 was mostly referred to as the Prosecco grape. The Glera grapes are grown in the Veneto region of Italy.


Prosecco 1754 and Frizzante 1754 are both produced using the Charmat method. The grapes, once harvested are transported to the vineyard where they are pressed. It’s only the juice from the first gentle press of the grapes that is used , this juice is known as the ‘must’. The must is then kept cool and left to settle for 10 to 12 hours so you are left with a clear liquid.


Once the must has settled yeast is added to begin the fermentation process. During the fermentation process the yeast converts the natural sugars in to alcohol and prodces carbon dioxide. This process takes around 20 days.

The next stage, known as the ‘prise de mousse’, is when the still wine becomes sparkling wine. This is done through the process of secondary fermentation. The still wine is transferred in to pressurised stainless steel tanks, yeast and sugar are then added to produce bubbles of carbon dioxide in the wine, this takes around 30 days.


When the wine has reached the desired alcohol level it is cooled and filtered to remove all of the yeast used in the fermentation process. The wine is then bottled or kegged and shipped from Italy to England and distributed by us to fantastic bars, restaurants and hotels for you to enjoy.