Easy and bright, this is a great summer sipper. It makes no huge pretense, nor should it. It’s crisp acidity is backed by white flower and peach. The must is obtained by very soft pressing of Glera grapes, after which 50% undergoes an initial fermentation at a controlled temperature of 18°C (64°F), while the remaining 50% is stored at 0°C (32° F) as unfermented must. After being assembled and transferred into pressurized stainless steel tanks, the Zonin Cuvée 1821 Prosecco wine is made sparkling using the traditional Charmat method.