This prosecco has a beautiful straw yellow color accompanied by a fruity bouquet with hints of golden apples. It has a great aromatic taste which fills the mouth with flavors of both fruit and minerality.
This family estate was founded in 1969 by well known and admired hotelier and restaurateur Mario Fantinel. Driven to produce wines that would defy the expectations of his tasteful clientele, Mario purchased the initial vineyards in the Dolegna Collio area. In 1973 Mario's sons Luciano, Gianfranco and Loris embarked upon the next chapter of the Fantinel story by acquiring some of the finest vineyards in Collio, Grave, and Colli Orientali as well as opening a wine bar in San Daniele del Friuli. At the threshold of the third millennium, the third generation of the family: Lara, Manuela, Stefano, Marco, Marielena, and Paolo- embarked on further expansion. Over the years, the production of and the demand for Fantinel wines has grown steadily. Today they are enjoyed around the world while the Fantinel family continues in their ceaseless efforts to advance the cuisine and culture of Friuli.
View all Fantinel Wines
The furthest east of the Tre-Venezie, Friuli-Venezia Giulia (usually just called Friuli) is celebrated for its zingy and zesty whites. Hugging the alps and the Austrian border, the climate here is cool and the vines are planted on the hillsides, allowing for more sun exposure. The cool temperatures of the region result in the lively acidity found in the wine. Colli Orientali del Friuli and the Collio are the most recognized regions here – they are located just on the border of Slovenia.
Successful grapes of the Friuli include Pinot Bianco, Pinot Grigio and Sauvignon Blanc. Then of course, there's the famed local variety, Tocai Friulano (not any relation to Tokay d'Alsace or Tokay of Hungary), which produces wine that is floral and nutty in character but light-bodied. Ribolla Gialla, another white grape making wine with the floral notes and acidity common to the region - it is a delicious alternative to the international varieties of the area. Reds are not to be forgotten, although found less often. Merlot is the most planted, followed by Cabernet Sauvignon, Cabernet Franc, and few indigenous varieties. Most exports are white.
This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass
of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.