University of Miami Diabetes Research Institute
The Diabetes Research Institute of the University of Miami has tested SYLTBAR Premium Prosecco and SYLTBAR Sparkling Rose with other well known brands. Professor Dr Camillo Ricordi Director of the Institute compared the Glucose Level of all the Sparkling Wines to find out about sugar level of the wine.Read more about the research and results here.
The low sugar content is the consequence of the Double Fermentation
It should not be a surprise that both SYLTBAR Premium Prosecco and SYLTBAR Sparkling Rose contain the lowest amount of sugar. Our double fermentation process takes four months. The extra time allows the 100% Glera and the 100% Merlot grape to fully develop its flavors. Many other brands skip this additional process to save time and costs. Therefore they have to add a lot of sugar to make the wine tasteful