![](https://jaya-prosecco.com/wp-content/plugins/phastpress/phast.php/c2VydmljZT1pbWFnZXMmc3JjPWh0dHBzJTNBJTJGJTJGamF5YS1wcm9zZWNjby5jb20lMkZ3cC1jb250ZW50JTJGdXBsb2FkcyUyRjIwMjMlMkYwNSUyRmpheWFfbWFwX29yaWdpbnMucG5nJmNhY2hlTWFya2VyPTE2ODU0MzM0NjctNDIyNzQ3JnRva2VuPTdkYjQ5YjU1NTc3YTMwNzI.q.png)
THE PROSECCO PRODUCTION PROCESS (CHARMAT METHOD)
GRAPE PICKING
Handpicked Glera grapes from Valdobbiadene and Conegliano.
GENTLE PRESSING
A specialized machine gently presses the grapes to separate the skin and seeds from the juice.
FIRST FERMENTATION
The first fermentation occurs in a large tank using the base wine.
SECOND FERMENTATION
A mixture of sugar, wine & yeast is added to the base wine, which is then transferred to an autoclave (pressure-resistant tank) where the wine completes its second fermentation and becomes effervescent
FILTRATION & BOTTLING
The effervescent wine passes through a pressure-resistant filter to remove the lees. The dosage is adjusted, and the wine is bottled.
CORKING & LABELLING
The wine bottles are corked under pressure to preserve the bubbles. The bottles are labelled and ready to enjoy!
MESSAGE ON A BOTTLE
![](https://jaya-prosecco.com/wp-content/uploads/2023/05/prosecco-wine-guide-infographic-jaya-brut.webp)