Prosecco DOC / Prosecco DOCG is quickly becoming the most recognisable sparkling wine in the world, if not already the most produced. Made from the Glera grape and coming from 9 regions spanning the Northern Italian regions of Veneto and Friuli, it is the defacto go to sparkling wine. Unlike Champagne or Cava, Prosecco's second fermentation takes place in a steel tank (Charmat / Martinotti method) meaning it is comparatively cheaper, less complex and lighter. But with cheap production methods and off the chart exports many producers are trying reinstate Prosecco as a wine of quality, making them with ancient techniques (Col Fondo) or with greater complexity and tighter regulations (Prosecco Superiore DOCG). Mongarda was founded in 1978 when Bruno, inspired by his grandfather’s winemaking, purchased a single vineyard with his wife, Marinella. Named after that first plot, the 10-hectare estate is spread around Col San Martino, a historic village at the heart of the Valdobbiadene-Conegliano Prosecco Superiore zone. This region, home to Italy’s first wine route, is a patchwork of steep vineyards and traditional farmhouses, where generations of farmers have nurtured the land. Flourishing chestnut woods on the northern slopes stand as a reminder of the area's once-unspoiled natural landscape. Today, their son Martino continues their commitment to natural, low-intervention winemaking. The vineyards, many on steep slopes with poor, rocky limestone soils, include old vines dating back to the 1950s. Alongside Glera, Mongarda preserves and co-ferments ancient local varieties—Perera, Verdiso, Bianchetta, and Boschera. Herbicides and synthetic fertilisers are avoided in favour of hand-weeding and biodynamic compost made from grape skins, vine cuttings, and cow manure. Grapes are whole-cluster pressed to minimise bitterness, and all fermentations are spontaneous, reflecting the purity of their terroir. || Tasting note: Lightly cloudy; soft white colour with gentle spritz visible. Chalk; lemon peel; pear and white flowers on the nose. The pallet is straight away refreshing with a soft spritz; more lemon; almond; and hay. It's fresh; textured with a soft richness. Bright; clean and dry lemon finish. || Winemaking Detail: Grapes hand harvested from selection of the oldest vineyards end of September. Soft pressing with skin-contact for a few days. Static decanting for 24 hours. Fermentation in steel tanks with pied de cuvée. Maturation in cement tanks with batonage. Re-fermentation in bottle with original must during spring. Bottling at March crescent moon appears. Not disgorged; no dosage. || Features Lemon Pear White-flowers Fresh Chalky
