It’s amazing to me that this past weekend into this week we celebrated my first born’s 3rd birthday. It was the perfect opportunity to pop some prosecco that was sent from the Consortium for Prosecco Superiore DOCG and highlight it for this month’s Italian Food, Wine & Travel group.
The Region ~ Conegliano Valdobbiadene
Prosecco hails from the Veneto region in the northeastern corner of Italy. The core of its production is found in the Conegliano Valdobbiadene area of the Treviso province, which has been producing prosecco since the late 19th century. Located at the foothills of the Belluno Alps and north of the Piave River.
Conegliano Valdobbiadene spans over 15 communes covering 15,000 acres from east to west. Conegliano is located in the eastern part with lower hills closer to the Adriatic. The weather is warmer resulting in softer, fruitier wines. The Valdobbiadene is located on the western side on higher hills closer to the mountains. There the climate is cooler with higher acid wines.
The Grape ~ Glera
Prosecco is primarily based on the glera grape, which was previously known as prosecco tondo. Many producers will utilize 100% glera, but they are only required to use at least 85% with 15% of other local varieties. Glera is a late ripening grape that is widely planted and found in the province of Treviso. It is a rather aromatic grape that produces light, refreshing wines with notes of apple, pears, white flowers, peaches and lemon. Of course there are many different styles and those of the cartizze sub-zone show every more depth and complexities.
Valdo Cuvee 1926 Valdobbiadene DOCG Extra Dry – Started in 1926 by some winemakers and later sold to Bolla of Verona. The wine is made of 90% glera with 10% chardonnay. Pale straw colored. Florally with notes of lemon and stone fruits/peaches. Abundant bubbles with a persistent finish. Lemon, apple, pineapple on the palate nicely balanced with a tingly finish. This wine spends 5 months with the charmat method and 3 months in the bottle. ABV 11.5% SRP $19.99
Astoria Valdobbiadene Superiore DOCG Extra Dry – Astoria was founded in 1987 and is located in Refrontolo on 40 acres. Surrounded by the Alps and the winery is located at the Val de Brun Estate. A rather stylish bottle I must say. Pale straw yellow color. Refreshing with a hint of sweetness lending to a little more tropical notes than the others with citrus and green apple. ABV 11% SRP $15
Adami Bosco di Gica Brut Valdobbiadene Superiore DOCG – Named Bosco di Gica after the ancient land where the vineyards are located. Made of about 95% glera with 5% chardonnay. Pale straw color with lots of green apple and citrus with a very crisp, fresh acidity. Nice lingering finish. I’ve tasted this wine prior along with some of the others from Adami that you can read about here. ABV 11% SRP $19
At the Gambero Rosso I also tasted a couple of the wines from Botolomiol including their 2018 Bortolomiol Valdobbiadene Brut Prior and their 2018 Bortolomiol Filanda Brute Rose’ Riserva. Out of all these wines shared today these were my favorite. It could be partially because I’m not a fan of bubbles period and what I loved about the wines from Bortolomiol were the soft, frothy bubbles and elegance of the wines. Wine is a beverage of personal choice always so this was just my personal preference.
Join my fellow wine and food lovers as they too explored prosecco this month. If you catch us in time we'll be chatting live Saturday July 6th on Twitter #ItalianFWT at 11am EST. Hope to see you there!
- Wendy, of A Day in the Life on the Farm, says Summertime and the Living is Easy with Prosecco DOCG in My Glass.
- Jill, of L'Occasion, asks Looking for Freshness? Check out Prosecco DOCG.
- Rupal, the Syrah Queen, writes Prosecco Elevated - Sipping Prosecco Superiore DOCG.
- Jane, of Always Ravenous, pours Prosecco Superiore Paired with Italian Small Bites.
- Deanna, of Asian Test Kitchen, is Pairing Cartizze Prosecco DOCG Beyond Oysters.
- David, for Cooking Chat, says Prosecco Superiore: The Special Italian Sparkling Wine Lives Up To Its Name.
- Liz, of What’s in That Bottle, is Discovering the Delights of Prosecco Superiore.
- Jeff, of FoodWineClick!, goes Beyond Apertif, Enjoy Prosecco Superiore at the Dinner Table.
- Martin, of ENOFYLZ Wine Blog, encourages Getting to Know Prosecco Superiore.
- Pinny, of Chinese Food and Wine Pairings, is Sipping the Day Away with Prosecco DOCG.
- Gwendolyn, of Wine Predator, shares 3 Prosecco DOCG and Calamari with Lemon Caper Sauce.
- Linda, of My Full Wine Glass, offers Take-aways from a week of glorious Prosecco DOCG.
- Susannah, of Avvinare, is Taking A Closer Look At Prosecco Superiore DOCG.
- Kevin, of Snarky Wine, declares Vintage Prosecco DOCG: Quality Matters.
- Cindy, of Grape Experiences, posts What a Girl Wants: Rosemary Parmesan Popcorn with Prosecco DOC and DOCG.
- Li, of The Wining Hour, asks you to Step Up Your Game with Prosecco Superiore.
- Camilla, of Culinary Adventures with Camilla, is Climbing the Prosecco Hierarchy: To Prosecco Superiore di Cartizze with Steamed Clams, Smoked Scallops, and Capellini.