Estate: Founded in 1887 by Francesco Mionetto in the village of Valdobbiadene just north of Venice, the estate has been producing Prosecco for over 125 years. It has established itself as the most popular brand of Prosecco in the U.S., committed to providing “the American wine lover with new and innovative styles of wine”. Along with numerous certified organic Prosecco, the majority of their grapes are grown using organic methods, as most of their farmers do not use chemicals. Additionally, many of their wines are suitable for vegans.
Philosophy: “Passion, tradition, research and excellence”.
Winemaking: ‘Cuvée Sergio 1887’ is part of the Luxury Collection, one of the many lines the estate produces. At the core of the Collection is “Full involvement of the senses. Sinuous appeal with a charming personality”, along with a combination of versatility and excellent quality. The cuvee was crafted by master vintner Sergio Mionetto to honor “the exceptional legacy handed down by Francesco Mionetto” 125 years ago, and to capture the characteristics of the native grapes made using the Charmat Method.
Tasting Notes: Pale gold in colour with aromas of red apple and minerals. Light apple and mineral notes reflect the aromas and are buoyed by small, dense bubbles leading to the high point of each sip; the dazzling, bright lemon and honey finish. The right balance of acidity, dryness and sweet notes make this fantastic on its own or with a variety of light dishes [and deserts].
“Blend of white wine grapes” [I was unable to verify varietals or percentages.]
Produced and Bottled by Mionetto SPA
Estate: Segura Viudas was founded in 1954 and is located in the Penedes region of northeastern Spain. The estate is one of the leading producers of sparkling wine in Spain, and is “noted for its high production standards of traditional Methode Champenoise”. The Brut Cava has gained a reputation as a consistent and reliable “best buy”.
Philosophy: To “create sophisticated yet approachable cavas for all occasions”, with 3 defining characteristics; “fruit, freshness and complexity”.
Winemaking: Grapes are hand harvested and transported to the winery in small containers to ensure they arrive in prime condition. Vinified in the méthode champenoise technique, then aged in the bottle for up to 2 years in their underground cave.
Tasting Notes: Light gold in colour with light aromas of apple, white flowers and minerals. Simple and easy going, with subtle apple and melon notes that join diminutive, fizzy bubbles, whilst light citrus zest compliments the dry finish.
Blend of Macabeo, Parellada and Xarel [I could not verify varietal percentages.]
A fuller bodied Rosé with a fantastic synergy of bright fruit, fizz and creamy finish.
Estate: Founded in 1921 by pioneer winemaker Joan Juvé Baqués along with his wife Teresa Camps Farré, Juvé Y Camps is located in San Sadurní d’Anoia [the birthplace of Cava] in the northeastern Penedès region near Barcelona. Joan Juvé Baqués restored the estate’s vineyards and was at the forefront of revitalizing the area’s wine production. Today the estate consists of 2700 acres of vineyards and is headed by the 3rd generation, who have established the estate “as the most highly regarded Cava producer in Spain”. Their wines are served at state banquets and government events.
Philosophy: To craft wines using “traditional, high quality winemaking practices”.
Winemaking: Grapes for the Brut Rosé were sourced from the 200 acre Feixa vineyard with clay and limestone soil. The Cava is made in the ‘Traditional Method’ [the same method used for Champagne] in which it undergoes a secondary fermentation in the bottle.
Tasting Notes: Dark pink with copper highlights, with aromas of strawberry and minerals. Floral notes accent vivid strawberry and raspberry flavours, whilst chalky minerals and traces of bitter almond comprise the rich, creamy-like finish.
100% Pinot Noir
Cava/ San Sadurní d’Anoia
Bottled by Juvé Y Camps
Friendly and straightforward, a fantastic sparkler on its own or to pair with a wide variety of dishes.
Brand: Flor is the brainchild of renowned chef Mario Batali along with his partners restaurateur Joe Bastianich, and chef and author Lidia Bastianich. It is the house Prosecco and sparkling Rosé brand served in many of their fantastic restaurants.
Tasting Notes: Rose-pink in colour with aromas of strawberry, minerals and hints of vanilla. Strawberry centric with white pepper and floral hints complimented by energetic bubbles and a refreshing acidity, finishing super dry and crisp. [Even the bubbles are dry!]
90% Glera, 10% Pinot Noir
Produced by TV/10260, Valdobbiadene
$18 [average price]
Not for the faint of heart, this intense, earthy gem will funkafy your evening.
Estate: Passionate to cultivate indigenous varietals that were slowly disappearing in the area, Ca’ de Noci was founded by brothers Giovanni and Alberto Masini on their family’s estate near Reggio Emilia in Northern Italy. The 5 hectares of vineyards are located on rocky limestone soil along the Crostolo River.
Winemaking: The vineyards are certified organic, and the brothers do not use chemicals in any process of winemaking, including sulphur and additives. Wines are left unfiltered and unfined.
Tasting Notes: Inky violet red in colour with pink bubbles, black cherry and blackberry flavours ride along a current of vivacious fizz, backed by barn door funky earth notes and a cleansing acidity that harmonises with the fruity, dry finish.
Blend of Lambrusco Grasparossa, Lambrusco Maestri and Malbo Gentile
Only 4000 bottles produced