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Fourth of July has come and gone, and the fireworks and sparklers have been put away. However, the sparkles, as in sparkling wine, continue at my house with corks popping and bubbles flowing! I never need an occasion to pour sparkling wine, and as I’m sure you all know by now, I love celebrating “just because” moments. Don’t you? I have a wonderful lineup of delicious Italian sparkling wines, specifically Prosecco, that will tickle your palate and won’t put a dent in your bank account. Before we get to the reviews, let’s take a quick trip to Italy.  Photo credit: Penny Weiss Prosecco is a sparkling wine produced in the Veneto region of the northeastern part of Italy and is made primarily with Glera, a white grape variety. Here is a brief overview of the production area.  Sparkling wines labeled Prosecco DOC (Denominazione d’Origins Controllata) come from nine provinces between Veneto and Friuli-Venezia Giulia. What is considered to be the best quality Prosecco comes from the Treviso province, especially the area between Valdobbiadene and Conegliano, a hilly area that is the home of Prosecco Conegliano Valdobbiadene Superiore DOCG (Denominazione d’Origins Controllata e Garantita)  There are three communes in the Prosecco DOCG: Conegliano, Valdobbiadene, and Asolo, located about 26 miles north of the Treviso airport. Asolo, a smaller town known as the “City of 100 Horizons” because of its spectacular panoramic views, is also included in the Prosecco DOCG and called Asolo Prosecco Superiore DOCG.  Valdobbiadene Photo credit: Penny Weiss Conegliano Valdobbiadene and Asolo have ancient origins of vine growing dating back to the Roman Empire, but the first written documentation connecting Prosecco to this area is from 1772. The DOC was established here in 1969, and the historic production of Prosecco has been limited to 15 communes. In 2009, Conegliano Valdobbiadene Prosecco DOCG and Asolo Prosecco DOCG certification was issued. As of January 1, 2021, the Denomination di Origins Controllata consortium gave its final stamp of approval for making Prosecco Rosé, setting these wines apart from other pink sparkling wines made in Italy. The grapes for Prosecco Rosé must be sourced from a specific geographic area that has passed the Italian Government’s quality requirements. In addition, only Glera grapes (85 -90%) and Pinot Noir (10-15 %) are allowed. The DOC guidelines also require Prosecco Rosé to be fermented in stainless steel tanks for at least 60 days. Also, they must be vintage-dated and labeled Prosecco DOC. These sparkling wines range in style from very dry to slightly sweet. This area is rich in history, culture, and beauty, and the breathtaking countryside is filled with hills and rolling slopes rising up from the Piave River. From early origins, a glacier slid down from the Dolomites and came to rest in a valley that eventually became the riverbed of the Piave. The river begins in the Alps and flows into the Adriatic Sea. The local soil is attributed to this glacier and can vary depending on the slope of the hill. Some areas contain rock, sand, clay, and iron oxides. In areas unaffected by the glacier, the soils consist of marl and sandstone and are less deep and more porous. Because Conegliano Valdobbiadene and Asolo are situated between the sea and Prealps, the area experiences a mild climate with constant breezes. Vineyards have excellent sun exposure and benefit from the altitude and broad differences between day and night temperatures. The slopes, micro-climate, sun exposure, and various soils make this an ideal setting for growing Glera grapes for the production of Prosecco Superiore DOCG.  Photo credit: Penny Weiss Unlike the traditional method used to produce sparkling wines such as Champagne, Cava, and Franciacorta, which goes through its second fermentation in the bottle, most Prosecco is made using the Charmat-Martinotti method, where the second fermentation takes place in stainless steel tanks. Due to the Glera grape’s moderately high acidity and typical characteristics of white flowers, peach, melon, apple, and pear, it is the perfect grape for sparkling wine. So, let’s taste a few wines! Bele Casel Asolo Prosecco Superiore DOCG Vecchie Uve Extra Brut 2019 Bele Casel estate is located in the heart of Asolo, with 12 hectares of hillside vineyards in Cornuda, Maser, and Monfumo. Glera and other local varieties for this wine are sourced from Monfumo vineyards, with an average vine age of 50 years old. Secondary fermentation takes place in pressure tanks for 18 months on the lees.  Photo credit: Penny Weiss Nose: Delicate, fruity aromas, floral, pear, sweet apple, and herbs. Palate: Creamy and persistent bubbles lead to a fresh and vibrant wine. Aromas segue onto the palate, with pear and apple lingering for an elegant finale. This wine can be aged in the bottle for six to eight years. Alcohol: 11% SRP: $24 Giusti Asolo Prosecco Superiore DOCG Brut NV From the first vineyard, owner Ermenegildo Giusti, planted in 2002, Società Agricola Giusti-Dal Col srl has grown to 75 hectares. The estate lies in the Montello and Pieve hills in eastern Veneto, between Treviso, Venice, and Asolo. This sparkling wine is 100% Glera harvested from vineyards in the hilly area of Montello and the Asolo hills. Secondary fermentation takes place in pressure tanks.  Photo credit: Penny Weiss Nose: A lovely floral bouquet with tart apple and lemon. Palate: Creamy and persistent bubbles with brisk acidity, pear, apple, peach, lemon zest, and minerality. Alcohol: 11.5% SRP: $14 Montelliana “57” Asolo Prosecco Superiore DOCG Extra Dry This wine is named for the year the winery was founded, in 1957. Cantina Montelliana is located in the heart of the Marca Trevigiana, at the foot of Colli Asolani and Montello district. It is a cooperative of 400 associated vine growers that produce Prosecco DOC and DOCG. This 100% Glera sparkling wine is made using the Charmat method.  Photo credit: Penny Weiss Nose: Fruity bouquet with floral, apples, melon, and peach. Palate: Creamy perlage with apples, pear, white peach, white flowers, minerality, and vibrant acidity. Alcohol: 11% SRP: $ $14 Villa Sandi Villa Sandi is located in the heart of the Treviso Province at the foot of Valdobbiadene Prosecco DOCG hills. The estate boasts an extensive network of underground cellars dating back to 1622. Villa Sandi is owned by the Moretti Polegato family, purchased in 1970, and is a family-run business. They have five estates in the DOC and DOCG areas between the regions of Veneto and Friuli Venezia Giulia.  Valdbbiadene Photo courtesy of Villa Sandi Villa Sandi Il Fresco Prosecco DOC Rosé Millesimato 2021 This wine is a blend of 85% Glera and 15% Pinot Noir. Grapes are sourced from vineyards in the Veneto and Friuli Venezia Giulia regions. The wine is made using the Charmat method.  Photo credit: Penny Weiss Nose: Rose petals, raspberry, a hint of citrus, and pear. Palate: Fresh strawberries and cream come to mind with this delectable rosé. Creamy bubbles, red berries, floral notes, and bright acidity. Very refreshing! Alcohol: 11% SRP: $22 Villa Sandi Valdobbiadene Prosecco Superiore DOCG Extra Dry NV The grapes for this wine are sourced from the hilly countryside of Conegliano-Valdobbiadene DOCG, in the Valdobbiadene DOCG appellation. It is a blend of 85% Glera and 15% Chardonnay.  Photo credit: Penny Weiss Nose: Beautiful floral notes with hints of honeysuckle, white stone fruit, and apple. Palate: Aromas segue onto the palate with creamy bubbles and lively acidity. Alcohol: 11% SRP: $25 Villa Sandi Il Fresco Prosecco Biologico Organic Brut DOC NV This sparkling wine is Certified Organic by Valoritalia (a company for the certification of quality and Italian wine production S.r.l.), which means no synthetic chemicals are used in the wine growing process. It is 100% Glera and is produced using the Charmat method.  Photo credit: Penny Weiss Nose: Floral with a touch of edelweiss. It is fruity, with white stone fruit and melon. Palate: Fine and persistent bubbles, dry, sweet apple, white peach, and honeydew. Fresh and lively! Alcohol: 11% SRP: $22 LaMarca LaMarca was established in 1968 and is a wine-producing company representing the products of nine cooperative wineries and fourteen processing plants in the heart of the province of Treviso, specifically, LaMarca Trevigiana. LaMarca Prosecco DOC NV This wine is 100% Glera, sourced from hundreds of small villages throughout the Prosecco DOC region. It is produced using the Charmat method.  Photo credit: Penny Weiss Nose: Floral notes, citrus, white stone fruit, and honey. Palate: This a fresh and lovely wine with crisp notes of green apple, citrus, grapefruit, minerality, and a touch of lemon zest on the finish. Alcohol: 11% SRP: $19 LaMarca Prosecco Rosé DOC 2021 Glera and Pinot Noir (10-15%) are sourced from vineyards throughout Treviso’s hillside along the Piave River. An extended secondary fermentation for at least 60 days takes place in stainless steel tanks.  Photo credit: Penny Weiss Nose: Floral, red berries, white stone fruit, and a hint of herbs. Palate: Fresh and crisp, with raspberry, strawberry, cherry, citrus, white peach, minerality, and lively bubbles. Alcohol: 11% SRP: $19 Enjoy these sparkling wines as an aperitif or pair with just about anything from salty to sweet, appetizers, main courses, and desserts! Here are a few food pairing suggestions: creamy, mild, or savory cheese, apple and goat cheese salad, seafood, shellfish, charcuterie board, pizza, spicy Asian cuisine, pasta, grilled white meat dishes, roasted veggies, delicate pastries, and salted popcorn! I look forward to returning to this region soon to soak up more beauty, culture, and sparkling wine! In the meantime, I’ll pour a glass of Prosecco and let it transport me back to this magical region with every sip I take. Pure bliss!  Photo credit: Penny Weiss Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com When one meets David Noto, you can’t help but notice the twinkle in his eyes and spirited personality. He is the owner of Altaneve, a winery located in Valdobbiadene, in northeastern Italy. When I met David three years ago at a wine event, his first question to me was, “Do you like Prosecco?” “Indeed,” I answered. “Well then, you must try my wines.” Long story short, I did try his wines and was quite impressed. However, it is not only the impressive wines; it is the man behind the wines and the particular region of Italy where his vineyards are located.  David Noto Photo courtesy of Altaneve David’s path to becoming a wine producer was not a straight one, but given his family history and “winemaking” in his DNA on his father’s side, it makes sense that the path eventually led him back to his roots. David is 10th generation, if not more, in a long line of Italian winemakers. His ancestors owned vineyards and farmland inland in the hills of Reggio Calabria. Breaking with tradition, David’s grandfather moved the family from Calabria to Genoa in the early 1900s so that David’s father could live a more metropolitan lifestyle and receive a broader education. His father graduated college with an engineering degree, moved to New York, and became well known for building skyscrapers. Born in New York City, David followed in his father’s footsteps, earning a mechanical engineering degree and then an MBA from Columbia Business School. I asked David to tell me more about his family history and himself. David: “My family made red wine that sold as far north as Rome under the Fulco family name (the last name of my grandmother). My grandfather (Salvatore Noto) had land as well and also made wine. During those times, winemakers were farmers who grew grapes and generally made bulk table wine sold in damigiane. (a narrow-necked bottle holding from 3 to 10 gallons of liquid) Between WWI and WWII, when Calabria was in a dire recession and poverty was at an all-time high, my grandfather decided to move the family north to Genoa in search of more opportunities. My father studied Civil Engineering at the University of Genoa. Like a good Italian son, I followed in Papà’s footsteps and also became an engineer. After successful jobs in civil engineering, environmental engineering, mechanical engineering, management consulting, and finance technology, I studied for an MBA. I then decided to follow my passion and make my favorite wine: Prosecco.” So, what was your “aha” moment that sent you on this path? David: “Towards the end of my MBA studies (2009-2010), I lost all personal gratification in my corporate finance technology job and realized that I was working in the wrong field. So I started to look at other career options. After graduating, an MBA classmate jokingly suggested that I launch a Prosecco company. It’s as if a lightbulb went off at that instant. I spent the whole night thinking about the idea and then began researching the wine sector and the Prosecco category over the next several months. Once I realized that there was space for a high-quality, high-end product in the US market (and the world), I spent the next two years traveling back and forth from Valdobbiadene to NYC, researching winemaking facilities, vineyards, etc. Finally, I formally launched Altaneve in the spring of 2013.” David’s pursuit of land and vines led him straight to the Prosecco Superiore DOCG region, specifically Valdobbiadene, where wine has been produced for over 2000 years. The Glera grapes used to make Prosecco have grown here for more than 1000 years. David harvests five hectares (12.3 acres) of vineyards for his wine and has a team of top-notch winemakers and agronomists to produce these elegant and delicate wines. The Territory  About 26 miles north of the Treviso airport in the Veneto region of Italy are the small and picturesque towns of Conegliano and Valdobbiadene. These enchanting towns are the home of Conegliano Valdobbiadene Prosecco DOCG and Prosecco Superiore DOCG where some of the finest Prosecco is made. Conegliano Valdobbiadene has ancient origins of vine growing dating back to the Roman Empire, but the first written documentation connecting Prosecco to this area is 1772. The DOC was established here in 1969, and the historic production of Prosecco has been limited to 15 communes. In 2009, Conegliano Valdobbiadene Prosecco DOCG certification was issued. In 2019 the Prosecco hills of Conegliano-Valdobbiadene were recognized as a UNESCO World Heritage Site. It is a countryside filled with hills and rolling slopes rising from the Piave River. From early origins, a glacier slid down from the Dolomites and came to rest in a valley that eventually became the riverbed of the Piave. The river begins in the Alps and flows into the Adriatic Sea. The local soil is attributed to this glacier and can vary depending upon the slope of the hill. Some areas contain rock, sand, clay, and iron oxides. In areas unaffected by the glacier, the soils consist of marls and sandstone and are less deep and more porous. Because Conegliano Valdobbiadene is situated between the sea and Pre-alps, the area experiences a mild climate with constant breezes. Vineyards have excellent sun exposure and benefit from the altitude and broad differences between day and night temperatures. The slopes, micro-climate, sun exposure, and various soils are ideal for growing Glera grapes and producing sparkling wine.  Altaneve Vineyard Between the hills of Valdobbiadene are the vineyards of Valdobbiadene DOCG and Valdobbiadene Superiore di Cartizze DOCG known for producing some of the finest quality sparkling wines.Altaneve has been designated a Valdobbiadene Prosecco Superiore DOCG. The wines are made from 100% Glera grapes grown exclusively on the steep hillsides in this special region. With a backdrop of the snow-capped peaks of the Dolomite Mountains, it makes sense that David named his company Altaneve, which means “high snow” in Italian.  View from Altaneve Vineyard The Glera grapes in the Altaneve vineyards are on average 30-years-old, with some vines that are 90 years of age. They come from the oldest vine clones and have higher complexity and more pronounced taste than grapes from nearby towns. As David says, “In Valdobbiadene, we are very nationalistic to our town, and we tend to keep our older vines and clones uniquely within Valdobbiadene.” All vineyard work and harvesting are done by hand due to the steep slopes.  David Noto at harvest time with his dog, Callie. Unlike Champagne which goes through its second fermentation in the bottle (traditional method), Prosecco is made using the Charmat-Martinotti method, where the second fermentation takes place in stainless steel tanks. All of the Altaneve wines are natural, sustainable, and vegan. Due to the Glera grape’s moderately high acidity and typical characteristics of white flowers, peach, melon, and pear, it is the perfect grape for sparkling wine. What is one of the hardest things you face in the vineyards and production, year in and year out? David: “Caring for the vineyards is an essential and challenging part of our job, especially in the super steep Valdobbiadene region where our vines are planted on steep slopes and must be cared for and harvested by hand. This time-consuming, manual task is a labor of love; my colleagues and I agree that these vineyards are a patrimony, and we must care for them as such. However, concerning production, the most problematic aspect is judging how much wine to produce and when. One of the most important qualities of a well-made Prosecco is that it is fresh, so we employ just-in-time practices in that we bottle the wine only when we need it. So we have very little stock on hand, and the freshest bottles are on store shelves. Due to our extended secondary fermentation processes, we generally have four to six-month lead times for bottling most of our wines. So if a particular wine runs out of stock in the US, we also have to add four to six weeks of shipping time as well. Demand for our wines has not been linear, so we have run out of stock on several occasions at exactly the wrong time of year, and THIS has been our most difficult issue, year in and year out.” Have you faced any challenges with production due to Covid? David: “I have spoken with many colleagues over the past year and a half, and Covid has been a boon for many wine companies. But it has also had a crippling effect on sales for micro-production wineries with small marketing budgets. Due to having a US importer/distributor that focused on on-premise sales at the beginning of COVID, Altaneve sales plummeted while most restaurants closed temporarily or permanently. Luckily, at about the same time as we lost on-premise sales, Altaneve received great ratings online, and our online sales picked up significantly. Unfortunately, we were not able to make up for all of our on-premise sales losses, but it helped us finish 2020 without having to suffer tremendously.” How many bottles of wine do you produce yearly? David: “The quantity of wines we produce is small, and we do this with the idea of maintaining high quality in each step, from the cultivation to the harvesting, through the winemaking and bottling processes. I chose this career as a passion, so I want to make sure that every bottle contains wonderful wine, and to do so, I intentionally keep the quantities low so we do not have to cut corners in a rush to produce mega amounts of wine. I also think that smaller batches that are bottled over the year allow for the freshest possible wine on the shelves at stores and restaurants. Here are the current quantities we produce:
Would you please elaborate on the wines you selected and sent to me? David: “I make a very micro-production of these wines. Simple as they might be, they are pure and unique in their own right and very different (in my estimation) from the generic Prosecco that is found on the shelves in the USA (and the world, for that matter!).”  Photo credit: Penny Weiss Altaneve Valdobbiadene Prosecco Superiore DOCG David: “The Altaneve DOCG is 100% Glera that is grown on our steep vineyards in the hamlet of San Pietro di Barbozza, within the small township of Valdobbiadene. My idea for creating this wine was to make the pinnacle of what Prosecco should be: crisp, round, floral, and approachable with a pleasing, balanced minerality and a velvety perlage. My love of this wine and the difficulty of finding anything like it in the US is the main reason why I launched Altaneve.” Altaneve Z Valdobbiadene Prosecco Superiore DOCG David: “The “Altaneve Z” (100% Glera) was created with my multi-generational winemaker to extend the boundaries of Prosecco, and create a Prosecco for Champagne lovers. The goal was to produce a wine with the crisp freshness of Prosecco and the dryness, depth, and complexity that approaches the champenoise-method for secondary fermentation. We use an antique vineyard plot planted with some of the oldest Glera vines and vine clones in existence. We harvest this plot later than any other so the grapes have a healthy amount of sugar so we can extend the secondary fermentation to seven+ months (most Proseccos are 10-20 days).” Altaneve Rosé This rosé is a blend of 70% Pinot Nero grown in Oltrepò Pavese in the Lombardy region and 30% Glera sourced from Valdobbiadene. David: “The Altaneve Rosé, which is not a Prosecco, was created to showcase the best qualities of Pinot Noir in a manner that would capture the approachability and freshness of Prosecco. The mineral-rich, floral Glera of our vineyards softens the acidity of the Pinot Noir and rounds the flavor profile while still maintaining the body, structure, and fruit of the Pinot Noir.” All of the above sparkling wines are elegant and infused with memorable floral bouquets, fine perlage, and a lovely treat for the palate! David divides his time between New York and Valdobbiadene and is hands-on with every harvest. His little dog Caoilie, Altaneve’s official mascot, goes everywhere with him, including harvest time. Although David has no formal training as a winemaker or viticulturist, he hopes to enroll in the oenology school in Conegliano as soon as time permits. David said, “I was raised in a winemaking family, and my father, aunts, and uncles have taught me about the understanding and appreciation of wine my entire life. Education in the field is important but almost as important is a developed palate, most especially in the field of wine, where nuances in wine are only acquired through tasting a wide variety of wine, good, great and bad.” What “pearls” of wisdom were handed down to you that are part of your work ethic and influence your winemaking? David: “My father always told me to respect mother nature (the ground, the plants, etc.) because the wine is a product of nature. He told me that even the best winemaker needs great grapes to make great wine, and these grapes come from the vines that have to be nurtured with respect and care. If you don’t care for your plants, and you neglect them, they will suffer. This teaching has assisted me in my current career and my life in general because it relates to all jobs and relationships as well.”  David Noto I once referred to David as a “renaissance man,” which he truly is. His knowledge and proficiency in so many fields are noteworthy. And his passion for making exceptional Prosecco is much appreciated by this writer!
Until next time... Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com This story was originally published in Santé Magazine. There seems to be a designated day of the year for celebrating and honoring every style of wine and spirits ever produced! And on August 13, it is National Prosecco Day.  Photo credit: Kate Bezzubets Prosecco is a sparkling wine produced in the northeastern part of Italy and is made primarily with Glera grapes. Without going into too much detail, here is a quick overview of the production area.  Many of the sparkling wines labeled Prosecco DOC (Denominazione d’Origins Controllata) come from nine provinces between Veneto and Friuli-Venezia Giulia. What is considered the best quality Prosecco comes from the Treviso province, especially the area between Valdobbiadene and Conegliano, a hilly area which is the home of Prosecco Conegliano Valdobbiadene Superiore DOCG (Denominazione d’origins Controllata e Garantita).  Photo credit: Penny Weiss Conegliano Valdobbiadene has ancient origins of vine growing dating back to the Roman Empire, but the first written documentation connecting Prosecco to this area is 1772. The DOC was established here in 1969, and the historic production of Prosecco has been limited to 15 communes. In 2009, Conegliano Valdobbiadene Prosecco DOCG certification was issued, becoming Italy’s 44th DOCG. And in 2019, the Prosecco hills of Conegliano-Valdobbiadene were recognized as a UNESCO World Heritage Site. As of January 1, 2021, the Denomination di Origins Controllata (DOC) consortium gave its final stamp of approval for making Prosecco Rosé, setting these wines apart from other pink sparkling wines made in Italy. The grapes for Prosecco Rosé must be sourced from a specific geographic area that has passed the Italian Government’s quality requirements. In addition, only Glera grapes (85 -90%) and Pinot Noir (10-15 %) are allowed. The DOC guidelines also require Prosecco Rosé to be fermented in stainless steel tanks for at least 60 days. Also, they must be vintage-dated and labeled Prosecco DOC. These sparkling wines range in style from very dry to slightly sweet. Unlike Champagne which goes through its second fermentation in the bottle (traditional method), Prosecco is made using the Charmat-Martinotti method, where the second fermentation takes place in stainless steel tanks. Due to the Glera grape’s moderately high acidity and typical characteristics of white flowers, peach, melon, and pear, it is the perfect grape for sparkling wine. Over the last month or so, I received many samples of Prosecco. And what better way to celebrate National Prosecco Day than to pop a few corks! So, here is a review of four Prosecco DOC sparkling wines.  Photo credti: Penny Weiss Corvezzo Winery Corvezzo Winery, founded in 1960, is located in the village of Cessalto near Treviso. It is headed by third-generation Giovanni Corvezzo, who took over in 2009 and refers to himself as the “Happy Farmer.” He completely transformed the estate’s 180 acres to certified organic farming and production in the winery. Corvezzo Prosecco DOC Extra Dry Made with 85% Glera and 15% DOC allowed grapes, this wine has a lovely fragrance of flowers, green apples, citrus, and pear that segue onto the palate. This is a crisp and refreshing wine with fine bubbles and a touch of citrus zest on the finish. Alcohol: 11.5% SRP: $13 Corvezzo Prosecco DOC Rosé Extra Dry Millesimato This wine is made with Glera (85% to 90%) and Pinot Nero. Berry, citrus, and heavenly floral aromas continue onto the palate with lots of strawberries, a touch of citrus, fine bubbles, and a hint of salinity. Alcohol: 11.5% SRP: $13 Bread & Butter Wines Bread & Butter may be based in Napa, California, but their arms also reach across the ocean to the Veneto region. Linda Trotta, the head winemaker for Bread & Butter, worked with a 90-year-old family-owned winery in the small town of Fossalta di Piave to produce Prosecco DOC for Bread & Butter, the first sparkling wine for the brand. Bread & Butter Prosecco DOC This wine is made with Glera (85% to 90%), Chardonnay, and Pinot Grigio. Floral, citrus, and green apple aromas lead to a palate of peach, pear, and a hint of citrus, with a delicate and pleasantly foamy mouthfeel. Alcohol: 11% SRP: $15.99 Zardetto Winery Zardetto is located between the areas of Conegliano and Valdobbiadene. This family-owned winery has a history of winemaking dating back to 1900. They became an official company in 1969. In the 1980s, Fabio Zardetto led the winery to specialize in the production of sparkling wines, with the United States becoming the company’s first export market for their Prosecco. Today, the estate is owned by Latentia, and the winemaker is Fabio Zardetto. Zardetto Prosecco DOC Brut The grapes for this wine are Glera (85% to 90%) and Pinot Bianco/Chardonnay. Delicate aromas of white flowers, apricot, and apple open to a layered palate of citrus, white stone fruit, melon, and a hint of herbs, along with persistent and creamy bubbles. It is fresh and lively. Alcohol: 11% SRP: $17 All of the above wines will drink beautifully as an aperitif or pair with appetizers, seafood, salads, grilled fish, or pizza. The possibilities are endless.  Photo credit: Penny Weiss Enjoy National Prosecco Day!
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com About 26 miles north of the Treviso airport in the Veneto region of Italy are the small and picturesque towns of Conegliano and Valdobbiadene. These towns are the home of Conegliano Valdobbiadene Prosecco DOCG and Prosecco Superiore DOCG where some of the finest Prosecco is made from the Glera grape variety.  Photo courtesy of Col Vetoraz Conegliano Valdobbiadene has ancient origins of vine growing dating back to the Roman Empire, but the first written documentation of connecting Prosecco to this area is 1772. The DOC was established here in 1969 and the historic production of Prosecco has been limited to 15 communes. In 2009, Conegliano Valdobbiadene Prosecco DOCG certification was issued. In 2019 the Prosecco hills of Conegliano-Valdobbiadene were recognized as a UNESCO World Heritage Site. It is a countryside filled with hills and rolling slopes rising up from the Piave River. From early origins, a glacier slid down from the Dolomites and came to rest in a valley that eventually became the riverbed of the Piave. The river begins in the Alps and flows into the Adriatic Sea. The local soil is attributed to this glacier and can vary depending upon the slope of the hill. Some areas contain rock, sand, clay and iron oxides. In areas unaffected by the glacier, the soils contain marls and sandstone and are less deep and more porous. Because Conegliano Valdobbiadene is situated between the sea and Pre-alps, the area experiences a mild climate with constant breezes. Vineyards have great sun exposure and benefit from the altitude and broad differences between day and night temperatures. The slopes, micro-climate, sun exposure and various soils make this an ideal setting for growing Glera grapes and producing sparkling wine. Between the hills of Valdobbiadene are the vineyards of Valdobbiadene DOCG and Valdobbiadene Superiore di Cartizze DOCG. Also situated among these hills is Col Vetoraz, a winery with a family history that goes back 182 years.  Photo courtesy of Col Vetoraz In 1838 the ancestors of Francesco Miotto settled on Col Vetoraz located on the highest peak of the Cartizze Hills of Valdobbiadene and began growing vines. During WW1 the vineyards were damaged from bombing and so the Miotto family began the repair and growing of the vines again. In 1980, at the age of 29, Francesco Miotto took over the company when his father died. He started producing sparkling wines using the traditional natural fermentation “Col Fondo” ('with the bottom' in Italian) method where the second fermentation takes place in the bottle. But unlike Metodo Classico (Champagne/traditional method) there is no disgorgement or filtration so the sediment/lees remain in the bottle. However, most of Col Vetoraz wines are produced using the Charmat method. (Second fermentation takes place in steel pressure tanks) In 1993, Francesco joined forces with Paolo De Bortoli (agronomist) and Loris Dall’Acqua (winemaker) and founded Col Vetoraz Spumanti. They only produce Valdobbiadene DOCG and Cartizze DOCG wines which they consider unique expressions of their roots.  Photo courtesy of Col Vetoraz The philosophy that guides Col Vetoraz is “We follow a method that preserves the expressive integrity of the fruit; this is the only way to obtain the natural balance and harmony that the vine has given us”. This philosophy and respect for “the raw material and the highest quality” is expressed in the elegance of their sparkling wines. Col Vetoraz wines are not treated in any way, not even with fining agents. “This safeguards the integrity of the aromas and structure of the original fruit, developing a natural roundness and creamy, full-bodied creamy effervescent mouthfeel.” I noticed that none of the samples I received had the word “Prosecco” on it. Col Vetoraz provided me with an answer. “Col Vetoraz has such a deep bond with the territory that it rebelled against a choice made in 2009 when “Prosecco” became an appellation extended to nine provinces between Veneto and Friuli. The simple distinction between "Prosecco" (the wine produced in those territories created in 2009) and "Prosecco Superiore" (the wine produced on the historical hills of Valdobbiadene and Conegliano) has ceased to convey the age-old history and winemaking vocation of the hills of Valdobbiadene and Conegliano. For this reason, we believe it is fundamental to begin a new, different type of communication, in which the wine’s territorial identity is extremely clear and unmistakable. Beginning with the 2017 vintage, Col Vetoraz has decided to remove the word “Prosecco” from all of its labels and all communications media, using just the denomination "Valdobbiadene DOCG" - our wines’ true and unique territorial identity.” All of the following wines are made with 100% Glera grapes, using the Charmat method. Due to the steeply sloping hills, all work and harvesting are done by hand.  Photo credit: Penny Weiss Valdobbiadene DOCG Brut 2019 A dry and savory wine with aromas of floral, pear, apple and peach. Palate offers rose petals, apple and white stone fruit with fine and creamy bubbles. Alcohol: 11.5% SRP: $20-$22  Photo credit: Penny Weiss Valdobbiadene DOCG Extra Dry 2019 This is a lovely dry wine with fruit and floral aromas. The palate offers delicate notes of peach, pear and apple with a creamy mouthfeel and a dash of citrus. Alcohol: 11.5% SRP: $20-$22  Photo credit: Penny Weiss Valdobbiadene DOCG Millesimato Dry 2019 Delicate aromas of floral, citrus, pear and apple segue onto the palate with notes of apricot and white stone fruit. Fine and persistent bubbles are nicely balanced with subtle sweetness and a fresh mouthfeel. Alcohol: 11.5% SRP: $28-$30  Photo credit: Penny Weiss Valdobbiadene DOCG Extra Brut Cuvée 5 2019 This wine is a lovely blend of grapes selected from five vineyards. Although it is very dry, the wine still expresses a fresh and fruity palate. Aromas of pear, apple and citrus notes spill onto the palate with fine bubbles and creamy mouthfeel. Alcohol: 11.5% SRP: $28-$30  Photo credit: Penny Weiss Valdobbiadene DOCG Extra Dry Cuvée 13 2019 This is a blend of grapes selected from 13 vineyards. A subtle bouquet of floral, citrus and white stone fruit opens to a dry but pleasing palate of floral, pear, peach and citrus. It has a creamy and persistent perlage with a lengthy finish. This wine is fresh and vibrant. Alcohol: 11.5% SRP: $28-$30  Photo credit: Penny Weiss  Photo credit: Penny Weiss Valdobbiadene Superiore di Cartizze DOCG 2019 The grapes for this wine are sourced from the steepest hills of Col Vetoraz and Mont in the well-known Superiore di Cartizze DOCG area. Succulent aromas of white flowers, fresh fruit, citrus and apples open to an elegant palate of pear, sweet apples, peach and a trace of citrus on the finish. A delicate acidity blends beautifully with a velvety mouthfeel and fine perlage. Alcohol: 11.5% SRP: $45 All of these wines can be enjoyed as an aperitif or paired with light fare such as shellfish, grilled fish and appetizers. As of now, only the following wines are available in the United States: Valdobbiadene DOCG Brut Valdobbiadene DOCG Millesimato Valdobbiadene Superiore di Cartizze DOCG It was a treat to taste these wines and be momentarily transported back to a magical trip that I took to Conegliano Valdobbiadene two summers ago.  Photo credit: Penny Weiss Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com For most of us, traveling is not an option right now. So, for the last several months my wine glass and I have been “virtually” touring wine regions while sipping wine from the comfort of home.  Photo credit: Penny Weiss In early March and in anticipation of spring I reviewed six rosés, which hopefully you’ve had a chance to taste and enjoy. And now with the summer days upon us, it’s time for another review of seven more delectable rosés in a variety of styles from wine regions around the world.  Photo credit: Penny Weiss Jean-Luc Colombo Cape Bleue Rosé 2019 About one year ago I opened a bottle of 2004 Les Ruchets Cornas from Jean-Luc Colombo winery located in the northern appellation of Cornas in the Rhône Valley, France. It was a memorable bottle of wine and worthy of a review. So I was quite excited to taste this producer’s rosé. The wine is a blend of 67% Syrah and 33% Mourvèdre grapes sourced from the stony limestone vineyards located in the hills above the bay of Marseille, next to Provence. The vineyards enjoy the influence of the sea and sun with hot days and cool nights that are ideal conditions for grape growing.  Photo credit: Penny Weiss This soft pink blend has delicate aromas of rose petals, cherry and sweet melon. The palate offers notes of berries, cherry and peach with a hint of citrus and minerality. It is nicely balanced with fresh acidity. Enjoy as an aperitif or with appetizers, light salads or grilled fish. Alcohol: 12.5% SRP: $14.99 Valdo Floral Rosé Brut NV This wine is produced by the historic Valdo Spumanti winery that specializes in Prosecco and sparkling wines. It was founded in 1926 and is located in Valdobbiadene in the Treviso area of the Veneto.  The grapes for this wine are sourced from some of my favorite areas in Italy, Veneto and Sicily. The wine is a blend of 75% Nerello Mascalese harvested from vineyards on the lower slopes of the Etna volcano in Sicily and 25% Glera (the grape varietal of Prosecco) harvested from vineyards in the Veneto. This wine is produced using the Charmat method followed by a minimum of two months in the bottle.  Photo credit: Penny Weiss This is a lively sparkling wine with aromas of rose petals, strawberry, raspberry and cherry that segue onto the palate with a fine perlage. A profusion of red berries dances on the palate with a soft and creamy texture. This sparkling wine is elegant and fun to drink. Alcohol: 11.5% SRP: $15.99 Leitz Pinot Noir Rosé Trocken 2018 This rosé is produced by Weingut Josef Leitz, which is located in the Rheingau wine region of Germany. They are considered one of the top growers and among the finest producers in Germany. This wine is made from 100% Pinot Noir sourced from the Johannisberg appellation in the Rheingau.  Photo credit: Penny Weiss This wine is very aromatic with lots of floral notes and fresh red fruit. It is deliciously bone dry with zingy acidity and a palate layered with cherry, cranberry, strawberry and a touch of minerality. This wine is refreshing and full of character. A perfect aperitif! Alcohol: 12% SRP: $17 Bertani Bertarose Rosé IGT 2019 The historic Bertani winery is located in the Veneto region of Italy and is famous for its production of Amarone. They are also known for their Bertarose, another historic Bertani wine that began production in the 1930s and has since been given a modern makeover. Made with 75% Molinaro and 25% Merlot, these grapes are sourced from hillside vineyards above Lake Garda on calcareous-clay soils. The grapes are vinified separately and then blended and aged in stainless steel tanks for about three months on the lees.  Photo credit: Penny Weiss Delectable aromas of floral, a mix of red and dark fruit and grapefruit set the stage for this fresh and well-balanced wine. The palate offers white flowers, pink grapefruit, strawberry, apricot and a hint of cherry. It is a perfect dance between acidity and salinity. Serve as an aperitif or pair with appetizers, grilled fish, white meat, vegetables, or light pasta. Alcohol: 12% SRP: $18.99 Saracina Skid Rosé 2019 Saracina winery is a 250-acre ranch located in Mendocino County in the Upper Russian River Valley of northern California. This wine is 100% Malbec harvested from the black clay and gravelly soils in sustainably farmed vineyards of the westernmost block of the Saracina Ranch. It is handcrafted with limited production.  Photo credit: Penny Weiss A bouquet of floral, red fruit and melon opens to a refreshing palate of strawberry rhubarb pie, red berries and a hint of spice. This is a delightfully dry and crisp wine. Enjoy as an aperitif or serve with light fare. Alcohol: 12.8% SRP: $19.99 Planeta Rosé Sicilia DOC 2019 Having tasted and enjoyed many Planeta wines, I was quite eager to try their rosé. Planeta has vineyard locations in five territories spread throughout Sicily from east to west with six boutique wineries. The grapes for this rosé were sourced from Dispensa Estate in Menfi (western Sicily) and is a blend of 50% Nero d’Avola and 50% Merlot.  Photo credit: Penny Weiss Delightful aromas of floral, berries and melon segue onto the palate with white stone fruit and a dash of tropical fruit. This is a refreshing and dry wine with crisp acidity and hints of minerality and salinity. Enjoy as an aperitif or with light fare. Alcohol: 12.55 SRP: $19.99 Pasqua “11 Minutes” Rosé Tre Venezie IGT 2019 Pasqua Vigneti é Cantine is located in Verona, Italy and has complete control over 741 acres of vineyards (1/3 is estate-owned) that spreads from Lake Garda to Soave. Many of Pasqua’s vineyards are located in Valpolicella Estesa. This wine is a masterful blend of 50% Corvina, 15% Syrah, 25% Trebbiano di Lugana and 10% Carmenere. And why is it called “11 minutes” rosé? After harvest, the grapes are gently pressed and with only 11 minutes of skin contact the most noteworthy qualities of the grapes are extracted and the color is obtained. It is a beautiful bottle with an unusual oval shape and an alluring photo of Lesbia. And this wine does not disappoint!  Photo credit: Penny Weiss Intoxicating aromas of floral, lush berries, spice and melon spill onto the palate with succulent berries, spice, racy acidity and minerality adding to the richness and elegance of this wine. Enjoy as an aperitif or with light fare.
Alcohol: 12.5% SRP: $20 These rosés are priced well and a pleasure to drink! To learn more about some of the above wineries, please click from the menu on the right-hand side of this page. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com With my family coming for Thanksgiving dinner, I made sure to have an assortment of wine and spirits on hand to please every palate. My menu this year strayed from tradition as I felt it was necessary to forge a new path with healthier cuisine. Granted, not everything I prepared was free of calories and carbs, but at least I was able to control the ingredients. We enjoyed fresh spinach lasagna, roasted brussel sprouts with cranberries, homemade peasant bread, tossed salad and corn salad in lime juice. The grand finale was key lime pie and fresh fruit. I started off the festivities by pouring a glass of Prosecco for everyone, never anticipating that my guests would choose to continue drinking it throughout the meal! These bottles of sparkling wine almost upstaged my meal as they were met with much enthusiasm and enjoyment. Every palate was sated and we never opened any still wine.  Photo credit: Penny Weiss Some of the best Prosecco comes from Glera grapes grown in the small towns of Conegliano and Valdobbiadene, the home of Prosecco Conegliano Valdobbiadene DOCG.  Because Conegliano Valdobbiadene is situated between the sea and Pre-alps, the area experiences a mild climate with constant breezes. Vineyards have great sun exposure and benefit from the altitude and broad differences between day and night temperatures. The slopes, micro-climate, sun exposure and various soils make this an ideal setting for growing Glera grapes for the production of Prosecco. PassioneSentimento Prosecco Treviso Spumante Brut, DOC is produced by Pasqua Vigneti é Cantine located in Verona, Italy. This Prosecco is made with 100% Glera grapes grown in vineyards in the premium Conegliano subzone in Treviso. It is made using the Charmat method where the second fermentation takes place in large stainless steel tanks to trap carbonation in wine. Whereas, in the méthode Champenoise, the second fermentation happens inside the individual bottles in which the wines are sold. This wine is quite aromatic with fresh fruit, pear and brioche. The palate offers pear, apple, a hint of slate and lemon zest on the finish. This is a fresh and balanced wine with tiny bubbles and lovely perlage. Serve as an aperitif or pair with fish, pasta and white meats. Alcohol: 11% SRP: $16  Photo credit: Penny Weiss To learn more about Pasqua Vigneti é Cantine please read my story at: https://www.thewineknitter.com/the-journal/category/pasqua-vigneti-e-cantine Nino Franco Prosecco Rustico Valdobbiadene Superiore DOCG Nino Franco Winery is family owned and now in its fourth generation of producers. The winery is located in Valdobbiadene at the foot of the Prealps and was founded in 1919 by Antonio Franco. They are one of the oldest wineries in Valdobbiadene and they are celebrating their 100th year!  Photo credit: Penny Weiss This wine is 100% Glera grapes harvested from vineyards in Valdobbiadene DOCG. The second fermentation takes place in “cuve close”. (Tank method). Intoxicating aromas of floral, pear, white stone fruit and a hint of citrus segue onto the palate with hints of tart apple and white peach. Lively fruit, fine and persistent bubbles along with a creamy mouthfeel and vibrant acidity, make this sparkling wine irresistible. Serve as an aperitif or pair with appetizers, fish, roasted veggies and pasta. Alcohol: 11% SRP: $19 So, the next time you’re perusing the sparkling wine section, pick up a bottle or two of Prosecco from the “home of Prosecco in Conegliano and Valdobbiadene. I am taking a short break and will return the week of December 8th. If an impending snowstorm doesn’t thwart my travel plans, then I am off to Italy in two days. I will be exploring the sparkling wines of Asti D.O.C.G, BRACHETTO D’ACQUI d.o.c.g., FRANCIACORTA d.o.c.g. and Custoza D.O.C. I will have lots to share with you upon my return. In the meantime, watch for my posts on social media! Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Veneto is a beautiful region in the northeastern part of Italy.  With the eastern Dolomite Mountains, Carnic Alps, Venetian Pre-alps and the Adriatic Sea as its backdrop, the landscape just doesn’t get any better or more dramatic. It is simply breathtaking at every turn.  The Veneto region is filled with small historic towns, hamlets, ancient castles and is home to the famous cities of Venice, Verona, Padua and Treviso. With a population of just under five million, Veneto is the 5th largest region in Italy.  About 26 miles north of the Treviso airport are the small towns of Conegliano and Valdobbiadene, the home of Prosecco Conegliano Valdobbiadene DOCG, where some of the finest Prosecco is made. The area is also called Prosecco Superiore DOCG.  Conegliano Valdobbiadene has ancient origins of vine growing dating back to the Roman Empire, but the first written documentation of connecting Prosecco to this area is 1772. With the D.O.C. being established here in 1969, historic production of Prosecco has been limited to 15 communes. In 2009, Conegliano Valdobbiadene Prosecco Superiore DOCG certification was issued. It is a countryside filled with hills and rolling slopes rising up from the Piave River. From early origins, a glacier slid down from the Dolomites and came to rest in a valley that eventually became the riverbed of the Piave. The river begins in the Alps and flows into the Adriatic Sea. The local soil is attributed to this glacier and can vary depending upon the slope of the hill. Some areas contain rock, sand, clay and iron oxides. In areas unaffected by the glacier, the soils contain marls and sandstone and are less deep and more porous. Because Conegliano Valdobbiadene is situated between the sea and Pre-alps, the area experiences a mild climate with constant breezes. Vineyards have great sun exposure and benefit from the altitude and broad differences between day and night temperatures. The slopes, micro-climate, sun exposure and various soils make this an ideal setting for growing Glera grapes for the production of Prosecco Superiore. In 1946, Epifanio Dal Bianco founded Masottina Winery located in Conegliano. Realizing the potential of the land, he expanded the family’s vineyards year by year. His eldest son Adriano and wife Franca and two brothers, Valerio and Renzo joined Masottina, advancing the company into the world of production. Adriano became an oenologist, graduating from Conegliano Oenological School where he learned the skills needed to take Masottina to a “cutting-edge, world-renowned” winery. Adriano remains CEO and winemaker and his wife Franca takes care of administration. Renzo is head of vineyards management  Adriano Dal Bianco Adriano’s three sons represent the third generation, with Filippo as sales manager for the Domestic Market and a few International Markets, Frederico as Marketing & Sales Manager and Edoardo who takes care of the production system. The family’s experience, work ethic, love of the land and passion for quality is evident in the wines they produce. Masottina has about 300 hectares of vineyards of which half are located in the historical Conegliano Valdobbiadene DOCG, including the area in the Rive of Ogliano, where Masottina produces their most elegant and expressive wines. Ogliano is in the easternmost hills of Conegliano and “Rive” refers to the most prized position on the hill. Below is a slideshow of Masottina and its breathtaking views. Masottina introduced “Rive di Ogliano” wines in 2009. The grapes are hand harvested and originate from only one location. Vintage and harvest location are indicated on the labels. “Contrada Granda” Rive di Ogliano Brut “Le Rive di Ogliano” Rive di Ogliano Extra Dry Some of Masottina’s other sparkling wines are: Conegliano Valdobbiadene Prosecco Superiore DOCG Brut, Extra Dry and Brut Biologico. Prosecco Doc Treviso Brut, Extra Dry and Prosecco Doc Brut Biologico Cuvée Rosé Extra Dry I have written several stories about the sparkling wines from Conegliano Valdobbiadene DOCG and I always enjoy drinking the wines from this area. However, I am in awe of how Masottina has taken Prosecco to another level. The wines are intensely aromatic with a wide range of flavors including citrus, tropical fruit, stone fruit, spice, floral and mineral. From the entry-level wines to the more complex Rive de Ogliana wines, each style is unique and expressive. And whichever Masottina sparkling wine you choose, it is the right choice! In addition to sparkling wine, Masottina also produces a small range of still wines under the label “Ai Palazzi” from their estates in the Colli di Conegliano and Tenuta Ai Palazzi, located in the province of Treviso. Masottina wines range in price from approximately $15 to $30. For more information about Masottina, their complete wine collection and availability of wines in your area, please visit: http://www.masottina.it Venice is approximately 39 miles south of Conegliano and a trip to Veneto would not be complete without visiting the “city of canals”. A private water taxi whisked us off for an enchanting afternoon and evening in Venice. We dined at a beautiful restaurant with our host Frederico Dal Bianco and tasted more of Masottina’s impressive wines. It was a very overcast day, but Venice never looked more beautiful to me! On our final day in Veneto, we toured the areas of Conegliano and Valdobbiadene, stopping to see historic sites that included Molinetto Della Croda, a 17th-century water mill and Abbazia Cistercense Santa Maria di Follina that dates back to the 12th century. The slideshow below depicts aspects of the tour including photos from our stay in the town of Conegliano. And yes, here is a sampling of the amazing food we had while in Veneto. As you can see, Veneto has much to offer and I can’t wait to return!
Grazie to the Dal Bianco family for your generous hospitality and for sharing your exceptional wines! Cheers! Penina All photos by Penny Weiss To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com My last post took us to Valdobbiadene, a town in the province of Treviso, in northeast Italy, which is the heart of the “world of Prosecco”. Before we leave this beautiful and historic region, I ‘d like to talk about a noteworthy wine producer. A few months ago I was introduced to David Noto, the owner and importer of Altaneve. One of David’s first questions to me was “do you like Prosecco?” “Indeed”, I answered. “Well then, you must try my wines”. And, after an animated exchange and swapping of business cards, David sent me a few bottles of his sparkling wine.  David comes from an Italian winemaking family that stretches over 10 generations. Breaking with tradition, his grandfather moved the family from Calabria to Genoa in the early 1900s so that David’s father could live a more metropolitan lifestyle and receive a broader education. His father graduated college with an engineering degree, moved to NY and became well known for building skyscrapers. David, who was born in NYC, followed in his father’s footsteps, earning a mechanical engineering degree. In addition to his European community and NY projects, David has an impressive resume that includes an MBA from Columbia Business School. Although David and his father diverged from the family roots of winemaking, David became an expert on Prosecco. When he returned to New York in 1999, David soon discovered that he couldn’t find quality Prosecco locally. With winemaking in his DNA and his knowledge of this sparkling wine, it was a natural segue for David to direct his time and energy towards making a worthy wine to introduce to NY and beyond. So, David returned to Italy in pursuit of land and vines to make Prosecco. He went straight to Prosecco Superiore D.O.C.G. region, specifically Valdobbiadene where grapes for winemaking have grown for over 2000 years.  The name Altaneve literally means “high snow” in Italian. With a backdrop of the snow-capped peaks of the Dolomite Mountains and temperate microclimate, Glera grapes grow here on steep vineyards in soils of clay, limestone, marl and marine sandstone. Above photos courtesy of Altaneve Altaneve was launched in May, 2013. Altaneve is a reflection of David’s desire to produce high-quality sparkling wines. He works with a top team of winemakers and agronomists to produce these elegant and delicate wines. And although David lives in New York, he travels several times a year to visit his land in Valdobbiadene.  David Noto Photo courtesy of Altaneve. Altaneve Prosecco Superiore D.O.C.G is 100% Glera grapes that are handpicked and hand selected from Valdobbiadene. The color is pale straw with a beautiful floral bouquet, pear and hints of stone fruit. Fine perlage, creamy texture and subtle layers of white flowers, pear and honeydew melon delight the palate. Crisp and balanced with a hint of lemon zest on the finish. Serve as an aperitif or with light food. Alcohol: 11.5% SRP: $30  Altaneve Rosé is 70% Pinot Nero and 30% Glera The Glera grapes are grown in Valdobbiadene and the Pinot Nero grapes are grown in Oltrepò Pavese in the Lombardy region. The color is soft salmon with delicate aromas of red berries and floral. The palate offers a fine perlage and soft foam with strawberry, floral and a touch of zest on the finish. Beautifully balanced, crisp and elegant. This wine will pair well with almost any style of food. Alcohol: 11.5% SRP: $33  The wines of Altaneve are a treat and I look forward to tasting more of these sparkling wines. If you’ve never been “moved” by Prosecco, I urge you to try Altaneve. The wines will seduce your palate and give new meaning to the word “Prosecco”. Bravo, David!
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Situated in the heart of Prosecco DOCG are the hills of Santo Stefano di Valdobbiaden where some of the best Prosecco is produced.  Valdobbiadene is a town in the province of Treviso, Veneto, in North-east Italy. It is considered the heart of the world of Prosecco. Glera grapes grow in abundance here exposed to a temperate climate with soils of clay, limestone, marl and marine sandstone, which make an ideal stage for producing this sparkling wine.  Photo courtesy of Val Divina Val Divina is located in the hamlet of Santo Stefano Valdobbiadene. The Adami family has its roots in the hamlet dating back to the great-great- grandfather Abele who is said to have produced the first “Vin Col Fondo” in the district. The Col Fondo style is sparkling wine that finishes fermenting in the bottle. In the early 1970s, Abele’s nephew Abel and his wife Elisa founded a small farm in the hamlet called Valdivina.  Val Divina Prosecco DOC Treviso is an extra dry sparkling wine. It is made with 100% Glera grapes. The Charmat method is used to make this wine in which secondary fermentation takes place in steel autoclave tanks. The wine is light yellow with aromas of soft fruit, floral and citrus. It has a beautiful creamy and frothy mouthfeel with delicate flavors of pear, apple, pink grapefruit and stone fruit. This a fresh and engaging sparkling wine. Serve with light pasta, simple cheese or drink as an aperitif. Alcohol: 11.5%  I have more Prosecco to taste and share with you in the coming weeks. Stay tuned!
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com |
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