The flavour and fragrance of Conegliano Valdobbiadene Prosecco are at their fullest during the year after harvest. To keep the unique characteristics of this special spumante intact, it's advisable to follow certain rules of good practice to ensure the wine's fragrance and aromas can be fully appreciated.
The bottles should be stored in a cool, dry place, away from sunlight and any sources of heat.
The Prosecco should be opened at the moment it is intended to be drunk, only removing the part of the muselet that covers the cork, which should then be carefully removed to let the gas escape bit by bit so as to prevent the “pop”, something that should just be reserved for New Year's Eve or other special celebrations as it's a “shock” for the wine's delicate balance.
The Prosecco is now finally ready to be poured into glasses and enjoyed. Ideally it should be served at about 8°C, and the open bottle can be immersed in an ice bucket in order to keep the temperature constant.
The ideal glass should have a long stem so as to enable it to be held and avoid the contents being warmed by the hands, the rim should be sufficiently wide to allow the wine to “breathe” and for its aromas to be released, and the glass should be no more than two-thirds full. The flute and coupe, despite being much loved, are not suitable for Prosecco because they don't allow its bouquet to fully express itself.
If the bottle of wine isn't finished it can be kept in the fridge, but it's probably best not to conserve it for any longer than a day, the bottle should be carefully closed with a “stopper” to limit the loss of carbon dioxide and maintain the wine's bead.
The procedures described above are applicable to the entire range of Follador Proseccos, be it a Brut, an Extra Dry, a Pas Dosé or any other type of spumante. Prosecco deserves to be enjoyed in a way that best honours its long and noble history