Pass the Prosecco!
When it comes to Prosecco, simpler is better. Just give us native yeasts, a little bit of funk, a glass, and yeah, we’re all good. This popular northern Italian bubbly is made from the grape Glera and was first introduced to the U.S. in the 1970s. Prosecco is commonly thought of as being all sweet or of mediocre quality (because a lot of the bad stuff is!), but these three excellent bottles prove that Prosecco has a lot to offer when it’s made as simply as possible.
The Ride or Die
Next time you plan on spending the afternoon sitting underneath a tree and reading a book, make sure to have a chilled bottle of NV Caneva da Nani Col Fondo nearby! The 6 hectare organic farm run by the Canello family is named after Grandpa Giovanni, or ‘Nani,’ who started to sell their sparkling wine in 1971. Caneva is still made in the old-school Col Fondo style that creates a drier and more natural wine than your average Prosecco. Unlike Champagne, Caneva sees zero disgorgement of its sediment and undergoes Method Ancestrale before being topped with a crown cap, resulting in a cloudy and funky bubbly full of notes of yellow apples, pears, and toasted brioche.
The Rockstar
Winemakers Pierluigi Lugano and Eli Spagnol have produced a rockstar of a Prosecco. 2019 Bisson Glera Frizzante comes from 15 hectares of organic vines grown on steep slopes in the Valdobbiadene. Most Prosecco is made with 12-18 grams of residual sugar per liter, but the Bisson Glera has only 2-3 grams of sugar per liter. To offset the dry, electrified finish, aromas of acacia and honeysuckle explode from the glass. It is particularly beautiful when paired with freshly shucked local oysters.
The Mixer
Looking for a bit of fizz in your flute of OJ? 2019 Terre di Marca Prosecco is ever so perfect for cocktails. Next time you're making a Bellini or Mimosa, pour in a bit of this organic Prosecco for a successful brunch with friends. Winemakers Giovanni and Katia Corvezzo make this classic Prosecco utilizing the Charmat Method, which is when the wine undergoes fermentation in large stainless steel tanks. It is crisp and refreshing with acidity reminiscent of a Granny Smith apple.
Cheers to all you Prosecco fans! Bring on the bubbly.
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