Wine With Wanda

Say Ciao to Mionetto Prosecco Rosé

image courtesy of Mionetto

No, your eyes aren't playing tricks on you; there's a flirty pink glow emanating from the Prosecco aisle of your favorite wine shop. Prosecco Rosé was officially approved as a DOC in 2020 and the wines have started arriving in the US. Wine lovers no longer have to choose between Prosecco's perky bubbles and rosé's blush-hued charms. To learn more about the new Prosecco Rosé category, I recently chatted on Instagram Live with Enore Ceola, CEO and Managing Director of Freixenet Mionetto USA.


Enore Ceola, CEO and Managing Director of Freixenet Mionetto USA

A native of the Prosecco region, Enore is widely credited for not only introducing Mionetto to American consumers, but to Prosecco overall as a category. Founded in 1887 in Valdobbiadene, Mionetto Prosecco became available in the USA in 1997 and paved the way for the expansive selection of Prosecco wines at our fingertips. Even The New York Times proclaimed, “Perhaps no one has pushed harder to establish Prosecco in the United States than Mionetto.”

There are exacting standards that a wine must meet in order to be labeled Prosecco Rosé DOC. For example, Glera, the grape which is the heart and soul of Prosecco, must dominate the blend. Pinot Nero is the only grape permitted in the rosé blend and only 10-15% is permitted. And all Prosecco Rosé must be dated with a vintage. During our chat, Enore explained all of this and more as we sipped Mionetto Prosecco Rosé Millesimato 2019 ($15). A blend of 90% Glera and 10% Pinot Nero, it is Extra Dry with vibrant red berry flavors and a kiss of citrus. 

Popping the Cork on Val d'Oca Prosecco

Ah, Prosecco. We pop the bottles, we toast with it, we use it as the base for our Mimosas, Bellinis, and spritzes. But do we actually know it? I fear that we take Prosecco for granted. To learn more about the world's most popular sparkling wine, in celebration of National Prosecco Week, I recently chatted on Instagram Live with Lorenzo Rispoli, export manager for Val d’Oca – Cantina Produttori di Valdobbiadene. 

One of Italy’s oldest and largest producers of Prosecco, Val d’Oca’s sparkling wines are made with Glera grapes that are cultivated and vinified in the hills of Valdobbiadene. The hills of Valdobbiadene aren’t just a beautiful landscape, they are a UNESCO World Heritage Site precisely because of their viticultural significance.

To learn more, watch the video above, on IGTV, or YouTube. During our chat, I sipped three wines from Val d'Oca's portfolio that showcase the range and diversity of Prosecco. 

Prosecco DOC Extra Dry ($12.99)
Fresh and crisp with a hint of sweetness. A bit (15%) of Chardonnay and Pinot Grigio blended with 85% Glera adds lushness and roundness. 

Millessimato Valdobbiadene Extra Dry Prosecco Superiore DOCG ($17.99)
Vintage prosecco from Valdobbiadene with lively fruit and great minerality. 85% Glera with 15% Chardonnay and Pinot Grigio. Crisper and less sweet on the palate than the Prosecco DOC. 

Rive di San Pietro di Barbozza Valdobbiadene Prosecco Superiore DOCG ($32.99)
100% Glera. A single-vineyard sensation with crisp and long-lasting bubbles, vibrant fruit flavors, and a hint of herbs. 

Behind the Bubbles: Mionetto Prosecco Just May Surprise You

 

image courtesy of Mionetto

Ahh, Prosecco. The word rolls merrily off the tongue and Italy’s most famous sparkling wine is so easy to sip. From leisurely brunches to energetic happy hours, Prosecco is everywhere and shows no signs of slowing down. If you’re a Prosecco fan, Mionetto is a very familiar name. I’m pretty certain that Mionetto was the first Prosecco that I ever sipped. But how much do you really know about Mionetto? I asked myself that very same question when I was invited to a tasting with Enore Ceola, CEO and Managing Director of Freixenet Mionetto USA. I knew he would have the answers.

Enore Ceola, CEO and Managing Director of Mionetto Freixenet USA and the man credited for creating the Prosecco craze in the US!
image courtesy of Mionetto

The New York Times declared: “Perhaps no one has pushed harder to establish Prosecco in the United States than Mionetto.” Enore can certainly take credit for that impressive achievement. Born in the Prosecco region, when Enore came to New York in the late 1990’s you would have been hard pressed to find a bottle of Prosecco. He is widely credited for not only introducing Mionetto to American consumers but to Prosecco overall as a category. Mionetto paved the way for the expansive selection of Prosecco wines that are now readily available in the US.

image courtesy of Mionetto

Prosecco may be trendy but Mionetto actually has a long and rich history. Founded in 1887 by winemaker Francesco Mionetto in Valdobbiadene, the heart of the Prosecco region, Mionetto is one of the area’s oldest wine producers. Each bottle of Mionetto contains 49 billion bubbles and countless connections to an important winemaking tradition.

Glera grapes are the foundation of Prosecco.
image courtesy of Prosecco DOC

Now that we’re all familiar with Prosecco at a macro level, Mionetto wants us to get micro. At its simplest, Prosecco can be defined as a white wine from northeast Italy, produced from the Glera grape, it can be sparkling, semi-sparkling, or still. But Mionetto, and many other producers, are exploring the finer nuances of Prosecco and crafting wines that transmit more complexity and a sense of terroir. (FYI, all of Mionetto’s wines are semi-sparkling and sparkling.)

Mionetto Prestige Brut Prosecco Treviso DOC ($14)
The vivid orange label is instantly recognizable and the Prosecco in the bottle is charmingly consistent. 100% Glera, it is a fresh, crisp, and classic expression of Prosecco.

Fruity but not sweet, it is delightful on its own and also the perfect foundation for the increasingly popular Aperol Spritz, along with Mimosas and Bellinis. Visit the Mionetto website for a great selection of Prosecco cocktail recipes and food pairing suggestions. 



Mionetto Prestige Organic Prosecco DOC Extra Dry ($16)
Another example of Mionetto’s trailblazing status, this was actually the first Prosecco made from organically-grown grapes. Crafted from 100% certified organic Glera grapes, it is crisp and vibrant with flavors of fresh green apple. Technically, Prosecco isn't health food but don't we all feel better when we see organic on the label? And Prosecco is actually pretty low in calories compared to other wines - around 80 calories per glass. 



Mionetto Prestige Rosé Extra Dry ($14)
Technically, rosé wines can’t be called Prosecco yet but Mionetto and other producers are working towards changing that regulation. The labels may not currently say Prosecco but sparkling pink wines from the Prosecco region are becoming increasingly popular. Mionetto’s delightful pink bubbly blends Raboso (70%) and Lagrein (30%) grapes from Veneto and Trentino. Fresh and flirty, it has juicy and crisp flavors of strawberry and raspberry.

My Mionetto tasting was an important reminder that some large and well-known wine brands have earned their popularity the real way, not just because of clever branding. At the foundation of Mionetto’s success is their commitment to making Prosecco that people enjoy and authentically represents the winemaking traditions of their region. I applaud them for making quality bubbles that everyone can enjoy. Cheers! 

PS If you really want to geek out on Prosecco, I encourage you to try the wines from Mionetto’s Luxury Collection – they are impressive, next-level Prosecco! 

 

Terroir and Tradition Speak in Masottina Prosecco

Can we all make a promise to stop drinking mediocre Prosecco? Italy's most famous sparkling wine fuels many Sunday brunches but not all Prosecco wines are created with a commitment to quality and the market is flooded with so-so wines. But don't despair, quality Prosecco is not a unicorn, it really does exist and Masottina is one of the producers crafting elegant and expressive wines. On a recent visit to Masottina's stunning vineyards in Italy, I was impressed at how their location, legacy, and lifestyle beautifully influence their Prosecco. 

Masottina hand harvests Glera grapes for their Prosecco. 

Location matters when it comes to Prosecco and the rolling hills of Conegliano Valdobbiadene, about 30 miles north of Venice and 64 miles south of the Dolomites, have proven themselves the ideal terroir for growing Glera - the starring grape in Prosecco. The region is so special that wines produced here have been granted the distinction of Conegliano Valdobbiadene Prosecco Superiore DOCG. Within that prestigious designation are 43 distinct terroirs known as Rive, and Masottina produces their finest wines in the Rive of Ogliano. Ogliano's unique microclimate and soil conditions nurture Glera grapes of exceptional quality. 

Glera grapes fresh from the vine. 

The Masottina winemaking legacy started in 1946 when Epifanio Dal Bianco expanded his property and persuaded his three sons to join him in the wine venture. One son in particular, Adriano the oenologist, displayed a talent and intuition that led Masottina to the forefront of winemaking in the region. Today, Adriano remains the winemaker and his three sons Filippo, Federico, and Edoardo work with him in various capacities in the family business. 


Representing the third generation of the family that produces Masottina wines, Federico Dal Bianco said that his father Adriano's philosophy is to "maintain the terroir in the glass."

Prosecco is not just a business for the Dal Bianco family but an essential part of their lifestyle and another member of the family. From the vineyard to the bottle, they don't settle for mediocrity and care is taken every step of the way to ensure that the wines of Masottina tell the story of their region, family, and culture. While in Italy, I had the pleasure of sharing several meals with members of the Dal Bianco family and I was impressed at how beautifully their Prosecco paired with everything from gourmet cuisine to simple home-style dishes. 


No, Federico isn't playing with his food! A few drops of Prosecco added to already cooked risotto creates something special and delicious. Click here for the recipe. 

If you've been less than impressed by Prosecco in the past, Masottina's wines are a great reminder that Prosecco can display terroir, character, and elegance. And who doesn't smile at the sound of a cork popping? For your next gathering, consider one of these festive and elegant offerings from Masottina. And remember, Prosecco this good isn't just for brunch! 



Masottina Prosecco Brut DOC Treviso NV ($15)
Treviso is the province where Prosecco was born and this lovely wine is a delicious introduction to the Masottina style. Dry but fruit-forward, this Prosecco is refreshing and crisp with vibrant citrus flavors that are enhanced by a touch of minerality and white flowers. Festive and approachable, Masottina's entry level Prosecco is clearly made with care. 

Masottina Conegliano Valdobbiadene Prosecco Superiore Brut DOCG NV ($22)
Federico Dal Bianco said that Prosecco should express "fruit, floral, and freshness" and "the intensity of these 3 traits increase with more complex wines." Masottina's Conegliano Valdobbiadene Prosecco Superiore Brut DOCG  is the next tier up from DOC on the quality ladder and beautifully supports Federico's statement. More intense than their DOC level Prosecco, this wine truly celebrates the hilly terroir of Conegliano Valdobbiadene. Tremendous minerality and exuberant flavors of lemon zest and lemon curd, with a tinge of mountain herbs, elegantly evoke a sense of place. 


Masottina "Le Rive di Ogliano" Conegliano Valdobbiandene Prosecco Superiore Extra Dry, 2016 DOCG ($27)

The terroir clearly speaks in this very special Masottina Prosecco from Le Rive de Ogliano. Masottina describes Rive as "the geographical area encompassing vineyards of the Conegliano Valdobbiadene region set on particular inclines." Soft but well-structured, this extra dry style has more residual sugar than the Brut, but displays an impeccable balance between sweetness and minerality. Fresh lemon and grapefruit flavors meld beautifully with accents of mandarin and pear. Creamy and crisp with fine bottles that elegantly linger, this is no ordinary Prosecco. 



Are you ready to say bye-bye to bland and blah Prosecco and give Masottina a swirl? Visit the Masottina website to learn more about their full portfolio of sparkling and still wines. 

 

Sparkling Wine with Swagger: Conegliano Valdobbiadene Prosecco Superiore DOCG

 

For bubbles without pretension, you can't go wrong with Prosecco. Italy's most famous sparkling wine is celebrated for its deliciousness and affordability but don't overlook its capacity for elegance. The next time you're in your local wine shop, ask for a bottle of Conegliano Valdobbiadene Prosecco Superiore DOCG to experience a very special expression of Prosecco. The name is certainly a tongue-twister for those of us who don't speak Italian but the taste is worth a bit of linguistic acrobatics - Conegliano Valdobbiadene Prosecco Superiore DOCG represents Italy's highest quality designation in the Prosecco category. 


Like all Prosecco, the sparkling wines from Conegliano Valdobbiadene are produced from the Glera grape (a minimum of 85%) but these wines come from a very specific region - hilly countryside situated around 30 miles north of Venice and 64 miles south of the Dolomites. Vines have been grown in the region since ancient times but the first written document linking Prosecco to this area dates back to 1772. Alan Tardi, US Ambassador of Prosecco DOCG said it perfectly, "Prosecco isn't a new variety invented so we could have Mimosas and Bellinis!" 


While Prosecco DOC also boasts some lovely wines, there are many mass-produced brands in the category that are more fizz than finesse. Prosecco from Conegliano Valdobbiadene beautifully express the terroir and its limited production make it even more special - around 83 million bottles compared to 355 million bottles in the Prosecco DOC region. For a great introduction to this very special Prosecco, here are four delicious examples. Salute! 


Astoria "Corderíe" Valdobbiadene Prosecco Superiore DOCG Extra Dry ($20)
Fresh and lively flavors of fresh green apple and citrus. 

Sanfeletto Conegliano Valdobbiadene Prosecco Superiore DOCG Brut "Bosco di Fratta" Millesimato 2015 ($15)
Crisp with a touch of creaminess, balanced acidity, and flinty minerality. 

 
Frasinelli Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry Rive di Manzana 2015 ($15)
Round and full, juicy and crisp green apple and pear.   

De Faveri Valdobbiadene Prosecco Superiore DOCG "G e G" Millesimato 2015 ($31)
Earthy with an appealing hint of tartness and tantalizing texture.

This is just a very brief introduction to Conegliano Valdobbiadene Prosecco Superiore DOCG - there is even a still (tranquillo) Prosecco with no bubbles! Visit www.prosecco.it to learn more. 

 

Get the Party Started with Prosecco: Sparkling Wine at a Great Price

Nothing gets the party started like the sound of a cork popping but only a lucky few have budgets that can support Champagne for every occasion! When you want the festive drama of Champagne without breaking the bank, Prosecco is a delicious option. Italy's most famous sparkling wine, Prosecco is made from the Glera grape and pairs beautifully with more casual celebrations. From weekend brunch to pool parties, here are two Prosecco suggestions that will get your party popping.


Tommasi Prosecco Tenuta Filodora DOC ($18)
This is not your average Prosecco. Produced from 100% Glera grapes that are grown on one small estate, Tommasi Tenuta Filodora Prosecco is a beautifully crafted wine that I wouldn't hesitate to serve at a dressy summer luncheon. Elegant and crisp, its fine bubbles glide across the palate and refreshes it with lively flavors of citrus and white peach with a subtle hint of vanilla bean and almond on the finish.



Astoria Prosecco DOC Treviso ($13.99)
The bottle inspired by Venice's famous Murano glass is quite flashy but Astoria Prosecco DOC Treviso has an appealingly classic flavor. Produced from Glera grapes grown on the hills of the Astoria estate, this sparkling wine is extra dry and crisp with subtle flavors of pear and green apple - a refreshing apéritif on a steamy day. Astoria was named Prosecco Winery of the Year at the 2015 New York International Wine Competition. 

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Sipping Pretty: Torresella Prosecco

Extra dry and extra delicious, Torresella Prosecco NV DOC ($16) received a rare thumbs up from a very picky friend who constantly proclaims that she isn't a huge fan of the famous sparkling wine from Italy's Veneto region. Her biggest Prosecco complaint is that she often finds it too sweet and lacking in complexity. I agree that mass-produced Prosecco can leave much to be desired, but in the right hands Prosecco is a really charming wine with an unpretentious elegance. Torresella is a truly delightful Prosecco that balances the subtle sweetness (pear, melon, green apple) of the Glera grape with great minerality. Fine bubbles and a lingering finish make Torresella the perfect sip when you want bubbles without breaking the bank.