Col di Luna is everything you don’t expect from Prosecco: a small family farm in the Dolomites, working organically, focused on precision and place rather than volume and flash. Their “Flora” Brut is made from Glera grown on the hills above Treviso, where cooler air and limestone soils yield fruit with real lift and detail.
Fermented in tank but with a slower, gentler second fermentation, Flora is bone-dry and finely textured—crisp green apple, white blossoms, and a clean mineral snap on the finish. No sugary residue, no faux perfume—just honest bubbles with refreshment and balance in perfect sync.
This is aperitivo Prosecco with intention. A wine that proves Glera, when grown and made thoughtfully, can deliver clarity and charm at once.
Serve it cold, with salted almonds, sushi, or nothing but good conversation.
