Prosecco tasting, sales, dining, accommodation.
At the crossroads of two significant Prosecco DOCG production areas, in Crocetta del Montello, you’ll find Antonini Ceresa – perhaps one of the region’s largest wineries. They produce a variety of different wines, including two very popular Proseccos, with the expert advice of oenologists and a team of wine technicians. Using the Charmat method, they make a Valdobbiadene Prosecco Superiore DOCG and a Prosecco DOC di Treviso, which are fermented for a maximum of 25 days so that they can be bottled at full freshness.
The Antonini Ceresa winery is open for wine tasting, retail, dining and accommodation every day except Sunday. As well as Italian, staff speak English, German, French and Spanish.