85% Glera 15% Chardonnay
Treviso, Veneto
Luna Nuda Prosecco is a pale, straw-yellow Italian sparkling wine with soft, steady bubbles — the kind that don’t bite. Expect bright floral notes, ripe golden apple, and a hint of peach, finishing crisp and easy to drink. It’s the kind of bottle you pop for a real celebration, or just a Tuesday that deserves one.
Luna Nuda’s Prosecco is produced using The Charmat method in accordance with DOC guidelines. Our grapes are handpicked and undergo a classic white wine method with soft pressing for their primary fermentation. The secondary fermentation is carried out in a pressurized tank where additional sugar and yeast are added to create CO2. The wine is then filtered, balanced, and bottled.
1957
Cantina Montelliana Founded
400
Grower Cooperative
TREVISO
Region, Northeast Italy
DOC
Certification
Luna Nuda Prosecco is crafted by the Cantina Montelliana Winery in Treviso, Italy. Established in 1957, Cantina Montelliana is a cooperative of 400 associated vine growers and is one of the most celebrated producers of Prosecco DOC and DOCG in Northeast Italy. Known for its cutting-edge facilities, Cantina Montelliana pairs traditional winemaking methods with the latest technologies available to protect the environment and vine-growing culture in the territory.
Prosecco is Italy’s sparkling wine — made mostly from the Glera grape, mainly in the Veneto and Friuli-Venezia Giulia regions of northeastern Italy. Luna Nuda’s Prosecco is 85% Glera and 15% Chardonnay, crafted using the Charmat method, which keeps the bubbles soft and consistent rather than sharp. Bright, easy-drinking, and built for celebrating — any occasion counts.
Not quite, though people mix them up all the time. Both are sparkling wines, but Champagne comes from France and goes through a more labor-intensive process, with its second fermentation happening right in the bottle. Prosecco’s second fermentation happens in a pressurized tank instead — faster, and it’s what gives Prosecco its lighter, fruitier character. Different process, different place, different wine. Equally worth popping.
It depends on the bottle — Prosecco ranges from Brut (driest) to Extra Dry to Dry (actually the sweetest of the three, confusingly). Luna Nuda’s leans bright and crisp, with floral notes, ripe golden apple, and a hint of peach that finishes clean rather than sugary. If you like your bubbles refreshing and not cloying, you’re in the right glass.
Cold, straight from the fridge — around 45°F is the sweet spot. Pour it into a white wine glass or a simple flute, any time you’d reach for something to toast with. It’s also a natural for mimosas: equal parts Prosecco and fresh orange juice makes an easy, low-effort brunch upgrade.
About one to three days, if you reseal it well and keep it in the fridge. A tight-fitting sparkling wine stopper works better than jamming the cork back in — it’ll hold onto more bubbles overnight. That said, a bottle of Luna Nuda rarely sits around that long.
Yes. Prosecco is made entirely from grapes, with no gluten-containing ingredients anywhere in the process — like virtually all wine.
Treviso, in Northeast Italy — produced by Cantina Montelliana, a cooperative of 400 grape growers that’s been making wine since 1957 and is one of the region’s most respected Prosecco DOC and DOCG producers. Same care and craft you’d expect from a bigger-name bottle, without the bigger-name price tag.
Read more on how Prosecco differs from Champagne, or try it in a cocktail with our Halloween Prosecco cocktail recipes.
