An emerging stamp of quality for Prosecco
In a market in which sparkling wines – particularly Champagnes – are getting more and more expensive and even heavily allocated, consumers are looking for reasonably priced alternatives. Many wine regions produce their sparkling wines, from the more famous ones like Franciacorta or Trento DOC that are usually made in the méthode champenoise/traditionelle over Sekt in Germany in different variations to Cava in Spain or Prosecco in Italy (usually made in the Charmat method). They all have a different background, sometimes different grape varieties and production methods and very often work well with a variety of local or non local food.
Noteworthy wineries and tasting notes
Case Paolin, Col Fondo, Asolo Prosecco DOCG, Sui Lievieti Brut Nature (organic)
From the slopes of the Montello hills (Volpago del Montello), 30 year old Glera vines, 15 to 18 hours on the skin (“light maceration”), produced in the “méthode traditionelle” with second fermentation in bottle, no dégorgement. 0g RS, 12% alc.
Hazy from the yeast sediment. Very aromatic with notes of crushed stone minerality, pear drops, some green apple, but also some candied ginger, there are also notes of white flowers and some yeast notes, too. It‘s lighter-medium bodied, but has a nice persistence, building up on the palate with just a hint of tannin adding a different texture and dimension. Medium-high acidity adding good freshness. Pretty long finish. A very unique, particular Prosecco due to its „non-dégorgement“. Pretty complex and fresh. I like this a lot. Pair this e.g. with soy sauce, japanese food, sashimi. One of the most fascinating and unique Asolo Proseccos tasted. 18/20 (93/100). Tasted on two occasions.
