The Montelvini estate has been producing top-quality proseccos in Venegazzù, a small region in Montello. The current president is Armando Serena and is helped by his two children, Sarah and Alberto. Wine is what their family have been doing for more than 130 years.

Once the Glera grapes have been harvested they are gently pressed with cold settling of the must.  The wine is kept on its lees for 3 months after the first fermentation and then is put into an autoclave for secondary fermentation following the Martinotti method. The secondary fermentation enriches the wine’s fruity aromas.