LaLuca Prosecco NV
From: Prosecco, Veneto, Italy
This Prosecco is Delicately machine harvested in late September. Following destemming & bladder pressing, the grapes are vinified in stainless steel tanks at 18°C for 9-10 days. A secondary fermentation, known as the Charmat method, initiated in pressure-controlled stainless steel tanks creating fi ne, persistent bubbles over 8 weeks. The wine is micro-fi ltered and fined prior to bottling.
The Veneto region of northeastern Italy is acclaimed for the production of high-quality Prosecco. LaLuca embraces this tradition with a combination of quality and affordability, produced in the highly regarded sub-region of Treviso where many of the best values in Prosecco originate. Grapes are sourced from over 100 hectares of vines belonging to some of the oldest and most respected growers across the entire region. These hillside vineyards are situated at an altitude of 400 meters above sea level and enjoy southeastern exposures to maximize sunlight. Soils of alluvial origin include fine particles of silt and clay, with larger components of sand and gravel.
Glera is a long-standing synonym of northern Italy's Prosecco grape, and the name by which it is now officially known. This green-skinned variety has been grown for hundreds of years in the Veneto and Friuli regions, most famously to produce sparkling Prosecco wines. The Prosecco-Glera name change happened in 2009, when Conegliano-Valdobbiadene Prosecco was promoted to full DOCG status (the highest level of Italian wine quality). In light of this promotion, it was decided that the name Prosecco should be reserved exclusively for wines covered by Italy's official Prosecco appellation titles, and should not be used for the grape variety. The European Union ratified this, effectively making it illegal for wine producers anywhere outside northeastern Italy to label their wines as "Prosecco". There are striking similarities between this story and that of Tocai Friulano and Tokay Pinot Gris.
To complicate Glera/Prosecco matters further, the Glera/Prosecco variety is in fact several varieties, rather than a single one. Although some authorities claim there are tens of sub-varieties and biotypes, in practice these are boiled down into three key forms: Prosecco Lungo, Prosecco Tondo and Prosecco Nostrano (replace "Prosecco" with "Glera" as appropriate). And just when you thought it couldn't get any more complex, in the Colli Euganei, the variety/varieties go by their local synonym Serprina.
The origins of these varieties are as unclear and controversial as their various names. The most obvious and easily believed story is that Prosecco originated in the town of Prosecco, located near the Italian-Slovenian border.
Italian wine produced from Glera is almost always either frizzante (fizzy) or spumante (fully sparkling). A few still wines are also made from Glera, but on nowhere near the same scale as the sparkling wines that are so widely exported around the globe. The worldwide popularity of Prosecco has resulted in many imitations of the style – one of the key reasons that the Italian authorities sought international legal protection for the name "Prosecco" back in 2009.
Glera is a highly productive grape that ripens late in the season. It has high acidity and a fairly neutral palate, making it ideal for sparkling wine production. Glera’s aromatic profile is characterized by white peaches, with an occasional soapy note. The wine is light-bodied and low in alcohol (8.5 percent is the minimum permitted ABV for Prosecco wines), suggesting it as a refreshing summer beverage or as an aperitif.
Outside Italy, Glera is grown in Slovenia and Australia, in particular the King Valley.
Taste: Bright yellow with an aroma of orchard fruitThe wine pours an almost translucent bright yellow, with hints of green reflecting off the glass. The nose is instantly defined and distinctive, offering up bold orchard fruits, crisp pears, and lemon curd, all of which come together in a rich, creamy off-dry style that is extremely appealing. There is a deft touch of minerality, playing nicely against the subtle sweetness of the wine. The finish shows excellent length and fine overall balance.
Pairing: Cold Soba Noodle Salad with Grilled Beef, Beet and Mozzarella Salad with Beet Green Pesto, Roasted Almond Granola, Pineapple and Pork Teriyaki Skewers
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