Prosecco is once again gaining momentum amongst the wine savvy as an easy drop guaranteed to please. The bubbles simply dance around the glass with an inviting effervescent ease, making it perfect for relaxing sips after work or as an off dry aperitif before you indulge in your meal.
A cheerful light straw colour with fine and persistent bubbles. The nose is fresh and inviting with subtle perfumes of developed yellow apple, honeydew and pear overlaid by hints of flowering honeysuckle and after notes of soft brioche. Beautifully pure stone fruit and baked apple flavours on the palate, again very fresh, against a soft and smooth background with nicely balanced natural fruit sweetness. This has enough residual sugar to balance out the vibrant acidity, without leaving the mouth with a sickly sweet feel, making it a perfect wine for any occasion.
And do you want to know what I've been enjoying lately? A variation on the French 75 cocktail, but using Prosecco instead of Champagne... I call it the Italian 75! Muddle some lemon in a shaker, add ice, 60ml of your favourite Gin, 30ml of sugar syrup and some and shake. Strain into a glass and top with Prosecco... Bellissimo!
Mascareri is an ode to the elite mask maker’s guild of Venice. “Those who made the Venetian masks at the age of the Serenissima were the "Mascareri", associated in the Arte deiMaschereri since 1436.” Mascarerienjoyed a prominent and well respected position within society, and lived lavish and extravagant lifestyles (similar to the art they created). Originally only 11 people were within the mascherer community including one woman.
Sourced from established vineyards (10- 15 years old) near Montello, on the lower slops of the hills north of Treviso, itself north of Venice. Modern single vertical wire trellises are used.
Made using the Charmat method as most commonly used in Prosecco to retain freshness and varietal character. The grapes are softly whole bunched pressed with approximately the first (and finest)seventy five percent of juice used. Fermentation is in stainless steel tank with three months maturation before the secondary fermentation in tank over three months. Malolactic fermentation is prevented before bottling and despatch in regular shipments to maintain freshness.
