Decanter Bronze
Gold Medal
Gilbert & Gailland 2015

Conegliano Valdobbiadene Prosecco “Antico” Case Bianche D.O.C.G.
(Controlled and Guaranteed Designation of Origin)

Born from the grapes of Conegliano Valdobbiadene DOCG, Antico (“Ancient”) has its roots in the gently undulating, occasionally steep shapes of the Case Bianche hills and their distinctly mineral soil, but also in the unique essence still suggested today by the products of yesteryear.

Rediscover today the flavors and the atmospheres of yore with this authentic “Prosecco col fondo”, a wine of the origins, carefully grown and refermented not in pressure tanks, but directly in the bottle for two to three months, natural yeasts leaving their subtle trace for the eye to see and the palate to enjoy.

The sediments “sul fondo”, “on the bottom”, offer a different profile compared to any other wine, allowing to rediscover again with Antico not only nuances of taste that had almost gone missing, but also an approach and a feeling from the days gone by.


The unmistakable straw yellow shade of the Prosecco shows up in Antico in all its liveliness, enhanced by a fine and persistent foam, light but still perceptible.
In the glass, the precious notes of the grapes, fresh and fruity, make room for the scented hues released by the yeasts, gifting Antico with a distinctive “crust bread” aroma.
Fresh and velvety to the palate, this sparkling white wine immediately manifests as well-structured and delicately mineral, while at the end it becomes dry and pleasantly bitter.
To be served between 8 °C and 10 °C, Antico matches all courses, wonderfully complimenting, in particular, the typical cold cuts and cured meats of the Treviso area, such as the Sopressa trevisana.


TYPE: lightly sparkling, bottle-fermented.
GRAPES: 100% Glera.
PRODUCTION AREA: company vineyards at Case Bianche in Susegana (TV).
SOIL: calcareous, clayey with sandstone subsoil, relatively shallow.
EXPOSURE: south, south-west.
TRAINING: cappuccina, double-arched cane.
PLANTING DENSITY: 3.000 vines per hectare.
YIELD: maximum 13.500 Kg/hectare.
HARVEST: grapes are hand-picked during the second half of September.
VINIFICATION: destemming and soft pressing of the grapes, static decantation of the must and temperature-controlled fermentation (approximately 18°C). Aged on fine lees in steel tanks for 3-4 months.
SECONDARY FERMENTATION: the wine is bottled the following spring and second fermentation takes place in the bottle for approximately 2-3 months, after which the yeasts settle to the bottom.
SERVING SUGGESTIONS: excellent lightly sparkling wine for throughout the meal
and with fish dishes, it is a wonderful accompaniment to charcuterie and salamis typical of the region, such as “Sopressa”.
SERVE: chill to 8-10°C just before serving. Pour carefully into a carafe, separating the clear liquid from the sediment.
RECOMMENDED GLASS: medium white wine glass.
STORAGE: store the bottle upright in a cool, dark place, avoid keeping in the refrigerator for long periods.
WHEN TO CONSUME: after the summer of the year following the harvest and the subsequent 6 months.
SUGARS: absent
total ACIDITY: 5.5 g/l
PH: 3,2
TOTAL SO2: 60 mg/l
FREE SO2: absent
PRESSURE: 2.4 bar