VARIETAL|Prosecco (Glera)
VINTAGE|non vintage
"Best Paper Label", Gold - Style Category, Gold - Form Category
World Wine Championship BTI, 2013
Gold Medal, Best Buy, 90 Points
World Value Wine Competition, 2013
Silver Medal
San Diego International Wine Competition, 2013
Silver Medal
Sunset Magazine International Wine Competition, 2013
Silver Medal, 88 Points
World Wine Championship, 2013
2012 WVWC Best Italian Sparkling, Best Buy, Silver Medal
World Value Wine Competition BTI, 2012
Gold Medal
Winemakers Challenge, 2010
Silver Medal
Los Angeles International Wine & Spirits Competition, 2010
All OGIO Accolades


Prosecco…un stilo di vita e l’anima della festa!

(A style of life and the life of the party!)


Italy is acclaimed for its luscious food, and over the centuries its wines have been crafted with a higher acidity to perfectly accompany and complement food. The Prosecco DOC is located in the hilly region of northeast Italy near Venice and Verona, flanked by the Dolomite Mountains and the Adriatic Sea.


OGIO Prosecco is crafted from only the finest grapes harvested in the hills of the Prosecco DOC. Dating back to the early 1900’s, the third-generation winery is still family owned and embraces both longstanding Italian winemaking tradition and modern winemaking techniques.


After harvest the grapes are soft pressed, and the must transferred to stainless steel tanks for fermentation, which is carefully controlled at 18°C (64.4°F) and takes 8-10 days. The wine is filtered and then returned to steel tanks for a second fermentation (Martinotti-Charmat method) at 14-15°C (57.2-59°F). Once the wine has reached the required pressure levels, alcohol, and sugar content, it is refrigerated and cold stabilized before a final filtering and bottling.


This Prosecco is pale light yellow in color with delightfully graceful perlage. The delicate yet complex bouquet offers fruity notes of peach and green apple, followed by hints of acacia and lilac. Fresh and light on the palate, it has a balanced acidity that makes it very food friendly, and rounds out with a long and lingering finish. Best served at 46-50°F.


Ideal as an aperitif, the balanced acidity makes this a perfect partner to hors d’oeuvres as well as sushi and other fresh seafood.