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2021 Prosecco Treviso Sui Lieviti

Gregoletto
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For most wine drinkers, “Prosecco” is a stand-in for a cold, crisp, sparkling white wine that should be pretty cheap. There’s nothing wrong with that desire, but there is such a large range of wines bearing the Prosecco DOC and DOCG that they are worthy of as much understanding and differentiation as any other style of wine. The Gregoletto family, who makes this Prosecco, has been tending vines in the hills of Premaor di Miane, near Valdobbiadene, since around 1600. Today, the family farms vineyards in Premaor, Miane, Refrontolo, and Rua di Feletto, all of which are communes in the DOCG Conegliano-Valdobbiadene, a small subzone of the much larger Prosecco DOC. The family can’t, however, label their overachieving Prosecco with “DOCG”—the highest classification, generally reserved for sloped vineyards at higher elevation—because they seal their bottles with a crown cap instead of a cork.
        Nevertheless, they’ve married their excellent hillside terroirs with painstaking, sui lieviti (or col fondo) vinification practices. They ferment this wine in stainless-steel tanks, bottle it with a little grape must, and allow it to undergo a secondary fermentation in the bottle without disgorging the wine. Even though this technique is traditional, the difficulty of simultaneously following it and making excellent wine means it is avoided by most Prosecco producers today! Gregoletto’s result is a crisp, vibrant, fully dry sparkling wine with notes of fresh apples, lime, and stones. It pairs beautifully with Chris Lee’s recipe for Gougères, which you can find here.

Tom Wolf

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Technical Information
Wine Type: sparkling
Vintage: 2021
Bottle Size: 750mL
Blend: Glera
Appellation: Prosecco 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 Region

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.

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Old wine bottles

Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.

Inspiring Thirst, page 236

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