Maschio begins with a choice selection of Prosecco grapes. Producing quality Prosecco begins in the vineyard with the planting of vines in fields with maximum sun exposure. Winter pruning must follow tradition, conducted by expert hands to allow every vine to produce the ideal grapes for its age and strength. In spring, training of vines and leaf-stripping ensure ventilation and exposure to the sun to achieve optimal grape maturation.
The grapes are softly pressed to maintain their natural characteristics. Temperature-controlled fermentation in stainless steel is followed by secondary fermentation in autoclaves (the Charmat method). In order to achieve the highest quality, a period of storage at low temperature is followed by careful filtration to maintain natural fruit flavors.