Calmaggiore Prosecco Brut DOC

When Adriano Dal Bianco engineered a gravity-fed must-transfer system at the Terre di Ogliano winery — eliminating every pump between reception, soft press, and fermentation tank — he applied a technique borrowed from premium still-wine estates to a Charmat-method house.

That decision defines Masottina's house philosophy across every tier. The Calmaggiore Prosecco Brut DOC draws its fruit from the calcareous-clay soils of alluvial and morainic origin on the Treviso plain, where the flatter terrain and heavier subsoil yield a rounder, more immediately expressive Glera than the mineral-edged Rive di Ogliano crus higher in the hills.

100% Glera, white-vinified at 15–18°C in stainless steel, then refermented in pressurised autoclave at 13–14°C for approximately one month — the controlled cold environment locking in green apple, white pear, and acacia-blossom aromatics. Residual sugar sits at or below 12 g/l, keeping the finish dry and the perlage fine rather than frothy.

What separates this entry-tier expression from category peers is the pump-free oxidation control applied even at DOC level — a production standard more commonly reserved for DOCG flagships. Drink young, within 12–18 months of disgorgement, to capture peak aromatic lift.