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Fill out your info and we will notify you when the Prosecco Superiore Brut Sommariva is back in stock or when a new vintage becomes available.

All-Purpose Prosecco

by Tom Wolf

Prosecco Superiore Brut

Sommariva   Italy   |   Veneto   |  Prosecco di Conegliano-Valdobbiadene Superiore

Here, at Kermit Lynch Wine Merchant, we are not above adding some happiness—i.e. sparkling wine—to our otherwise still, non-wine, summer beverages. I’m thinking of spritzes, fizzes, Negronis, and even your mid-morning Mimosas. These drinks and others have their place on my table, particularly during the warmer months, when I want something cold in my glass. There’s a big difference, though, between dry, artisanal Prosecco which can be happily mixed in with additional ingredients, and often sweeter, industrial Prosecco which must be mixed with other things. 
     With Sommariva’s Prosecco di Conegliano-Valdobbiadene Superiore Brut, for example, I know that I can open a bottle and give my guests a choice between a spritz and a straight glass of dry, delicious sparkling wine made with grapes from DOCG hillside vineyards—as opposed to the plains below—and hand-harvested at low yields by a family-owned and -operated winery. Drinkers of each will be very content. Do your guests of many tastes a favor this summer, and put some of Sommariva’s crisp, zesty, thoughtfully-made Prosecco in their glasses. Whether it’s accompanied by an orange twist and some liqueur or poured straight, everyone will be happy.

Sparkling Negroni
1 ounce Campari
1 ounce sweet Vermouth (like our Bèrto Ross da Travaj)
1 ounce Gin
Serve on the rocks with orange twist, top off with Prosecco

Vermouth Spritz
2 ounces sweet Vermouth (red or white)
3 ounces Prosecco
Serve on the rocks with orange twist

More from this Producer or Region

About Veneto

map of 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.

More from Veneto or Italy

2011 Valpolicella Classico Superiore

Giuseppe Quintarelli  Italy  |  Veneto  |  Valpolicella


2018 Bianco di Custoza

Corte Gardoni  Italy  |  Veneto  |  Bianco di Custoza


2018 Bardolino “Le Fontane”

Corte Gardoni  Italy  |  Veneto  |  Bardolino


2018 Bardolino Chiaretto Rosé

Corte Gardoni  Italy  |  Veneto  |  Bardolino Chiaretto


2017 Corvina Veronese “Becco Rosso”

Corte Gardoni  Italy  |  Veneto  |  Corvina Veronese IGT


Vino Spumante “Cuvée dei Vignato”

Davide Vignato  Italy  |  Veneto  |  Gambellara, Veneto Bianco


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

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