Pale Fox Asolo Prosecco NV

The unique location creates the perfect micro-climate of sunshine, cooling breezes and gentle rainfall for growing Glera, the grapes used to make Prosecco. These conditions combine gloriously with quick draining, mineral rich soil to produce grapes capable of creating an exceptional sparkling wine. Quality over quantity - the yield of our vines is controlled so that each grape imparts the maximum amount of flavour. Once fully mature, a second selection is carried out. Only the best grapes are picked to become Pale Fox with the rest discarded for other wines. The grapes that make the grade are crushed and pressed within 24 hours of being picked and the juice is set aside to start the fermentation process. must using indigenous yeasts. Once a still white wine has been created we begin our signature extra-slow secondary fermentation process to create Pale Fox’s creamy sparkle. Whilst most Proseccos will undergo 30 days of secondary fermentation we painstakingly extend this process to 90 days, resulting in an infinitely more complex flavour and finer, more persistent bubbles.