Story: This is Prosecco like it used to be made. Unfiltered, spontaneously fermented with native yeasts, and a light skin contact. *chef’s kiss.* Marta and Alberto farm four hectares of native grapes all typically used to make Prosecco in a forest 1,500 feet above sea level in the Venetian Alps.
|Afternoon personal prosciutto snack||Donna Summer’s “Let’s Dance”||Walking around barefoot in linen pants at a backyard party|