Lunetta Prosecco Find Your Moon

Located in Italy’s northeast corner, the Veneto is where Prosecco reigns supreme. A prolific wine region, it has a winemaking history that can be traced back to the Roman Empire, when the glera grape was first grown in the town of Prosecco. The Veneto has a mild, continental climate with adequate rainfall year-round, which creates favorable conditions for producing wine. The climate complements the soil, which is mostly clay-loam, rich with minerals and calcium-rich marl. In the hilly regions, it is primarily sandstone, and in the valley and plains, you’ll find sand and gravel.

Glera is a late-ripening grape that has strong yields, high acidity, and lower potential alcohol levels. Lunetta Prosecco Rosé DOC is a blend of a minimum of 85% glera grapes and 10 to 15% pinot noir grapes vinified to add a touch of color and aromatic complexity.

Lunetta is produced by the Cavit Group, which is fully committed to sustainable agriculture and has undertaken major investments aimed at reducing energy consumption at the winery. Cavit limits the use of pesticides and uses natural fertilizers in the vineyards. Renewable energy sources like solar panels are utilized daily, with substantial efforts made to reduce CO2 emissions wherever possible. Bottles are made with recycled glass, and cases are made with recycled cardboard.

Lunetta Prosecco is made using 100% glera grapes sourced from vines with an average age of 15 years. It is produced using the Charmat method, with primary fermentation in temperature-controlled stainless-steel tanks and a secondary fermentation for 30 days also in stainless steel tanks under pressure. The Prosecco is then promptly bottled to preserve its fresh, bright character.

Lunetta Rosé is made from a blend of at least 85% glera grapes and pinot noir to add color, as per the rules of the Prosecco appellation. The grapes are all sourced from the hills above Treviso, a traditional growing area for Prosecco. The two varieties are fermented separately before blending, after which a second fermentation takes place in temperature-controlled stainless-steel tanks under pressure. The wine is refined sur lie for 60 days.

Trentino native Fabrizio Marinconz — a 20+ year winemaking veteran and one of northern Italy’s top enologists — was instrumental in the creation of Lunetta.

After earning his undergraduate degree from the University of Trento and his graduate degree from Rheinmain University, Fabrizio worked alongside accomplished winemakers throughout Italy, the U.S., and New Zealand, before returning home to Trentino to work for Cavit in 2006. In 2020, he attained the key title of Associate Winemaker and is now fully responsible for the production of all Cavit wines, where he merges traditional techniques with forward-thinking creativity.