KORBEL Prosecco is produced in the fully sparkling Italian spumante style. The process starts by harvesting the Glera grapes and gently pressing them to make a delicate, crisp white wine with only about 10% alcohol. After the first fermentation, multiple lots of the base wine are blended and filtered to prepare for the Metodo Martinotti sparkling wine process. The Metodo Martinotti process was invented in Italy, but is now known more popularly by its French equivalent, the Charmat process.

In the Metodo Martinotti process, the carbonation of the prosecco is achieved by a natural secondary fermentation in a stainless-steel tank. As the second fermentation progresses, carbon dioxide gas is produced, which builds pressure in the sealed tank. Eventually, the carbon dioxide dissolves into the wine. The wine is then filtered and bottled on specialized equipment that preserves the carbonation.