Sorgente Prosecco comes from a six-hectare parcel of Glera vines located in Friuli-Venezia Giulia, and a solid golf shot away from the Veneto border to the west, the vineyards sit only a few hundred meters from the natural spring (called sorgente in Italian) at the nascita of the Livenza River. Interestingly, we chose the name Sorgente because it means “Source” in Italian, but I had no idea at the time that it was in fact bordering a river that begins from a natural spring. All the grapes are destemmed and the berries go through a soft pressing. This first contact with the skins is rich in impurities, which would alter the final product away from their vision for their Prosecco. The first press and free-run juice are set aside and sold as bulk wine to other Prosecco producers. Then the grapes go through a second pressing at a maximum pressure of 0.4 bars. (Please note that many whole cluster white wines are pressed 2.0 bars, while gentle pressing on reds once finished with fermentation are at levels closer to 0.4—needless to say, this is very gentle for white grapes.) Once this process is completed, the must-called “cuore/heart” is implemented with a small quantity of sulfur and is then stored in stainless steel tanks