The why, the what and the how of...

Prosecco San Leo

The San Leo Prosecco is made in the Treviso province of Veneto on the hills between the towns of Conegliano and Valdobbiadene, the birthplace of Prosecco, and located approximately 40 minutes from Venice.

Prosecco is made from the Glera grape varietal and is typically produced using the tank method. This means that, unlike the traditional method, there is no second fermentation that takes place inside the bottle. There is just one fermentation that occurs inside the tank to allow the end product to retain the flavours of the base wine, and therefore display more primary fruit flavours. The wines have medium acidity and slightly higher residual sugar. San Leo, like other Proseccos, is meant to be drunk young and fresh soon after purchase.

San Leo is made by the family of respected Prosecco experts, Zonin. It’s one of the best selling Proseccos in Waitrose in the UK. It offers freshness, buckets of fruit, a medium dry finish and is the perfect aperitif crowd-pleaser. The intention here is nothing complicated but delivers freshness, zip and drinkability in spades.

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