Prosecco JòS combines varietal acidity with the flavour enhanced by bubbles. Soft pressing; cold static settling of the must and start of alcoholic fermentation with selected yeasts at temperature controlled (16-18 ° C). In autoclave, after the foaming, it remains for several weeks in contact with the yeasts. It is then bottled. It is a classic aperitif, but goes well with vegetable soups, seafood, pasta with delicate meat sauces, fresh cheeses and white meats.