Winery & Vintage Info
The hills around Treviso in Northern Italy is is where the Prosecco (glera)grape and famous DOC bubbly come from. The Divici Prosecco is organically grown, with very fine bubbles, and a unique bottle shape, this baby is bound to crank up the music at your next shin-dig.
The name DIVICI was devised from Roman numerals symbolising the classic antique inscriptions found on monuments and plaques on the streets in Italy. Ancient Roman traditions fused with modern Italian style result in a wine which embodies the rich Italian culture and heritage.
Glera - A grape varietal going back to the ancient Romans, is planted in Veneto and Friuli-Venezia Giulia and was one of the most well known and appreciated grape varietals at the time of the Romans; Livia Drusilla, Augusto’s wife, was one of its greatest fans.
Winemaker Marzio Pol is an Agricultural Expert Specialist in Viticulture and Oenology, who graduated in 1976 after six-year course at the prestigious Wine School of Conegliano (Treviso). His 22 years experience working as a consultant in the field of sparkling and still wines is reflected in the considered production of Divici Prosecco.
Grapes are carefully selected from the area of origin. The softly pressed must is stored in steel tanks for static cold decanting. Fermentation is made with selected yeasts at a controlled constant temperature of 18°C and is completed in 8 - 10 days. After settling, the winemaker carefully blends to achieve the Prosecco Spumante basic cuvée. Afterwards the wine is filtered and stored in stainless steel tanks with the addition of sucrose and selected yeasts to begin the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14 - 15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilised (-2/-3°C), filtered and then bottled. Winery Notes
