LaLuca Sparkling Rosé NV
Blend: 90% Glera, 10% Merlot
From: Prosecco, Veneto, Italy
Delicately machine harvested throughout September, this Charmat method cuvée is blended from a Glera based white wine and a rosé wine made from Merlot. Secondary fermentation takes place over the course of 1 month in stainless steels tanks at a controlled temperature of 15°C. Once the desired pressure has been met, the wine is blast-chilled to stop fermentation and encourage settling. After a brief rest on the lees, bottling occurs and the product is shipped
for maximum freshness.
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: Shades of Salmon with bright pink core, on the nose you’ll find aromas of strawberries, cranberries & hibiscus. With a bright acidity and crispness with hints of strawberries on the tongue.
Pairing: Pairs beautifully with dessert such as cinnamon rice pudding, or almond sugar cookies. As a rose it is versatile enough to show up well with entrees such as a cold soba noodle salad, or fried calamari, vegetable fritto misto, and salty cheeses.
