Our score: 89
This is a very good and typical Prosecco, made with organic grapes coming from a single vineyard (Rive di Cozzuolo); it is vinified Extra dry, which means a little sweeter than a Brut. It is very pleasant and creamy on the palate, without being overly sweet. It is smoother than most other Proseccos, with many bubbles and it is not crispy. Pear and peach, honey and flowers; a note of paprika adds a little more complexity.
Pairing: Aperitif, but also smoked fish carpaccio, appetizers and a light fish dinner.
Appellation: Prosecco Valdobbiadene Superiore DOCG, Italy
Prosecco DOC and Prosecco DOCG are appellations of sparkling wines (white or rosé) rigorously defined by three elements:
- The grapes need to be grown and vinified in the specific geographical area that runs from the eastern border of Italy in Friuli (Gorizia, Trieste, Pordenone, Udine) to most of the Veneto region around the provinces of Venezia, Treviso, Belluno, Padova and Vicenza.
In order to use the Prosecco DOCG, the grapes need to be grown and vinified in a smaller area consisting of the Valdobbiadene, Conegliano, Asolo and Cartizze municipalities. In this case, the municipality is indicated in the label.
- The Glera grape should be at least 85% of the mix.
- After the wine has been fermented in large tanks and then filtered, the Prosecco denomination requires a second fermentation on new yeasts but still in large tanks. This method is called Martinotti in Italy and Charmat in France, and it is used by the majority of sparkling wines in the world.
More than 450 million bottles of Prosecco are produced every year in an area of 26,000 hectares (roughly 64,000 acres)