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Prosecco is easily Italy’s largest DOC zone, and it continues to grow: 3,000 hectares have just been approved in a recent expansion, taking the total hectares planted to more than 23,000. Picture the entire city of San Francisco under vine—twice over. This equates to almost half a billion bottles of Prosecco each year, most of which hail from mechanizable flatlands. Call us snobs, but we wouldn’t even use most of this overcropped plonk in our mimosas. However, the beating heart of this massive region is undoubtedly the Prosecco Conegliano Valdobbiadene Superiore DOCG subzone, a real mouthful that ultimately designates the most qualitative terroir for Glera, the Prosecco grape. In the shadow of the Alps, poor, well-draining soils at higher altitude yield elegant, aromatic bubbly worlds apart from the mass-produced wines flooding the market. Cinzia Sommariva is an adamant ambassador of the style, following in her parents’ footsteps to consistently craft a Prosecco of total class and charm—no mimosas necessary.
|Appellation:||Prosecco di Conegliano-Valdobbiadene Superiore|
|Winemaker:||Caterino & Cinzia Sommariva|
|Vineyard:||Up to 25 years|
|Soil:||Mineral-rich and Rocky Clay|
|Aging:||All vinification in stainless steel|
Giuseppe Quintarelli Italy | Veneto | Recioto della Valpolicella
Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.