Last updated at 20/09/2026 23:57:42
Santa Margherita Superiore 52 Prosecco Di Valdobbiadene 750mL Sparkling Prosecco Each
Delivery between 29 Sept – 1 Oct $9.90
Santa Margherita Superiore 52 Prosecco Di Valdobbiadene 750mL Sparkling Prosecco Each
Delivery between 29 Sept – 1 Oct $9.90
The cuvée is put into pressurized tanks where it ferments in contact with selected yeasts at a controlled temperature of 13° C (55° F) in order to preserve the fruits inherent aromatic potential and guarantee excellent expression of the characteristics of the yeasts during this phase. The fermentation is constantly monitored and once the desired conditions of pressure and residual sugar have been obtained, the action of the yeasts is blocked. The sparkling wine is left to mature on its lees in pressurized tanks for a period of around three months, so that all its components can really become well-knit, and is then prepared for bottling.
The cuvée is put into pressurized tanks where it ferments in contact with selected yeasts at a controlled temperature of 13° C (55° F) in order to preserve the fruits inherent aromatic potential and guarantee excellent expression of the characteristics of the yeasts during this phase. The fermentation is constantly monitored and once the desired conditions of pressure and residual sugar have been obtained, the action of the yeasts is blocked. The sparkling wine is left to mature on its lees in pressurized tanks for a period of around three months, so that all its components can really become well-knit, and is then prepared for bottling.
in 1 offers
The lowest price for Santa Margherita Prosecco 52 Superiore 750ml right now is $28.99 at Dan Murphy's.
The all-time low was $18.89 on 5 June 2024 — today's price is 53% above the lowest ever. It has been notably cheaper before — worth setting a price alert.
Prices last updated 20 Sept 2026.
Santa Margherita Prosecco 52 Superiore 750ml
The cuvée is put into pressurized tanks where it ferments in contact with selected yeasts at a controlled temperature of 13° C (55° F) in order to preserve the fruits inherent aromatic potential and guarantee excellent expression of the characteristics of the yeasts during this phase. The fermentation is constantly monitored and once the desired conditions of pressure and residual sugar have been obtained, the action of the yeasts is blocked. The sparkling wine is left to mature on its lees in pressurized tanks for a period of around three months, so that all its components can really become well-knit, and is then prepared for bottling.
The cuvée is put into pressurized tanks where it ferments in contact with selected yeasts at a controlled temperature of 13° C (55° F) in order to preserve the fruits inherent aromatic potential and guarantee excellent expression of the characteristics of the yeasts during this phase. The fermentation is constantly monitored and once the desired conditions of pressure and residual sugar have been obtained, the action of the yeasts is blocked. The sparkling wine is left to mature on its lees in pressurized tanks for a period of around three months, so that all its components can really become well-knit, and is then prepared for bottling.
