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With a straw color, the wine has a clean flavor with natural residual sugar and an aromatic aftertaste.
It is said that the founder of the winery was born in the Lake Garda area and that he used to go as far as Verona on his inseparable Vespa to settle his business, making a personal visit to his customers and taking them some bottles of new wine to taste. Today, Lamberti still continues the journey that the winery's founder began, taking excellent wines to the tables of all Italians.
The passion Lamberti puts into all of its wines comes directly from the land where the wines are produced. The current premises of the winery are situated in Cavaion, on the ancient Tenuta Preella, whose name means "small stone," originating from the word prea, namely stone in the local dialect. The soils of the lake area around the estate are of glacial origin and are therefore strewn with stones left behind when the glaciers retreated. This fact gives rise to the name of Lamberti's top-selling line of wines in the world: Santepietre, a name that reveals all the characteristics of the local area in its bouquet of aromas.
One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra brut” styles, incorporating higher levels of residual sugar, are quite popular, however.
Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.