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). The De Stefani family’s winemaking tradition began in 1624 in Refrontolo, a village in the Conegliano Valdobbiadene UNESCO World Heritage site. In 1866, Valeriano De Stefani identified the area's unique terroir, a vision continued by his son and daughter-in-law, Valeriano and Angelina. In 1958, third-generation Tiziano De Stefani, a graduate of Italy’s top oenology school, expanded into the Piave Valley near Venice. This area, shaped by the Adriatic, the Dolomites and caranto soils (a blend of Alpine clay and minerals), gives the wines their distinctive character. Today, the estate is based in Fossalta di Piave. Now led by fourth-generation winemaker Alessandro De Stefani and his wife Chiara, the estate follows organic and biodynamic principles, cultivating old-vine native varieties like Marzemino and Raboso. Fermentation uses indigenous yeasts, and vinification is carried out without sulphites or preservatives—just a minimal amount of sulphur at bottling. The winery is carbon neutral and fully solar powered, with sustainability at its core. || Tasting note: Lovely fresh; light; bright and fruit laden nose. Ripe white fruit; pear; soft yellow apple and a hint of tropical pineapple and mango come through. The mousse is soft and energetic and the finish is dry; and even a little chalky. Delicious; easy and moreish! || Winemaking Detail: Grapes are destemmed and soft pressed, followed by cool static clarification and fermentation using exclusively wild yeasts in stainless steel vats at 18°C. The wine is then racked before a second fermentation using the Italian method, after which the wine stays on the lees for a further 2 months. The lees are frequently mixed (battonage) in order to increase the texture and richness. || Features Pear Pineapple Chalk Dry Elegant
