Cinzia Sommariva’s Prosecco, hailing from the heart of the Prosecco zone near the town of Conegliano, is an obvious choice when looking for a wine for a celebration, or simply to enliven the senses. And while Prosecco maybe be very easy to drink, by no means is it easy to make. Cinzia and her parents farm thirty-five hectares of Glera, the Prosecco grape, in these gentle hills that lead into the towering Dolomites to the north. At Sommariva, the objective is quality, even if it means putting in extra effort, such as working sustainably in the vineyards and choosing to harvest by hand. While there is no doubt that Cinzia’s wine tastes great as an aperitivo or with a light antipasto, try drinking it over the course of an entire meal—like a true veneziano—to experience its remarkable versatility!
|Appellation:||Prosecco di Conegliano-Valdobbiadene Superiore|
|Winemaker:||Caterino & Cinzia Sommariva|
|Vineyard:||Up to 25 years, 35 ha|
|Soil:||Mineral-rich and Rocky Clay|
For generations the Sommariva family worked vines on the Venetian high plains, but it was Caterino Sommariva who began purchasing hillside vineyards, having great faith in the Prosecco varietal and deciding to plant it exclusively. Their daughter Cinzia remembers the difficulty of harvest; choosing to pursue studies in marketing. As she got older, she began to see her parents’ work differently, discovering her own passion for winemaking. She eventually joined them and became an enthusiastic and dynamic partner. The Sommarivas take their work very seriously, closely watching over every step of production. These perfectionists only sit back once the work is done and it’s time to enjoy the delightfully fresh fruits of their labor.
If you're looking for value, look where no one else is looking.
Inspiring Thirst, page 211