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2017 Prosecco Treviso Sui Lieviti
GregolettoSoak the radicchio leaves in ice water if they seem too bitter, then mix with tender whole parsley leaves and dress with lemon and olive oil. Marinated anchovies make a good addition, if desired. Regardless, you’ll want to add plenty of cracked black pepper and shaved Parmigiano over the top. Gregoletto’s slightly cloudy Prosecco col fondo (refermented in bottle and unfiltered, the old-fashioned way) is a stimulating partner to this Venetian-inspired dish: brisk, bubbly, bracingly mineral, and quite tactile on the palate. Its faint yeastiness plays beautifully with the radicchio, and every bottle seems to drain itself.
Suggested pairing: chopped Treviso salad with parsley and shaved Parmesan
—Anthony Lynch
Wine Type: | sparkling |
Vintage: | 2017 |
Bottle Size: | 750mL |
Blend: | Glera |
Appellation: | Prosecco DOC Treviso |
Country: | Italy |
Region: | Veneto |
Producer: | Gregoletto |
Vineyard: | 20 years average, 18 ha |
Soil: | Sandstone, marl |
Farming: | Traditional |
Alcohol: | 11.5% |
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About The Producer
Gregoletto
About The Region
Veneto
Italy’s most prolific wine region by volume, the Veneto is the source of some of the country’s most notorious plonk: you’ll find oceans of insipid Pinot Grigo, thin Bardolino, and, of course, the ubiquitous Prosecco. And yet, the Veneto produces the highest proportion of DOC wine of any Italian region: home to prestigious appellations like Valpolicella, Amarone, and Soave, it is capable of excelling in all three colors, with equally great potential in the bubbly and dessert departments.
With almost 200,000 acres planted, the Veneto has a wealth of terroirs split between the Po Valley and the foothills of the Alps. While the rich soils of the flatlands are conducive to mechanization, high yields, and mass production of bulk wine, the areas to the north offer a fresher climate and a diversity of poor soil types, ideal for food-friendly wines that show a sense of place. Whether it’s a charming Prosecco Superiore from the Glera grape, a stony Soave or Gambellara from Garganega, or a Corvina-based red in any style, the Veneto’s indigenous grape varieties show real character when worked via traditional production methods.
Since his first visit in 1979, Kermit has regularly returned to the Veneto to enjoy its richness of fine wines and local cuisine. Our collaboration with Corte Gardoni, our longest-running Italian import, is a testament to this. The proximity of beautiful cities like Verona and Venice, with their deep culinary heritage, certainly doesn’t hurt, either.
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Where the newsletter started
Where the newsletter started
Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch