Mionetto Cuvee Sergio Prosecco
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A delicate pale yellow color, with a characteristic aroma that blends with hints of honey and crab apples. It is dry and pleasantly slightly bitter on the palate. Lean due to the right level of acidity, it is moderately full-bodied with a fine and intense perlage.
A balanced, smooth and refreshing sparkling wine that is ideal for any occasion, thanks to its moderate alcohol content and versatility. It is best served with simple light fish or vegetable dishes. It is an excellent aperitif accompanied by savory tarts or more delicate finger food such as shrimp vol-au-vent.
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This sparkler’s aromatic nose provides floral scents and a touch of anise. The rich, creamy mouthfeel ends slightly sweet, making this an enjoyable beverage with a unique style. Has enough depth to match with oysters or lobster.
Founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, Mionetto has an established reputation for quality, tradition and innovation. In the heart of the Prosecco region, Mionetto produces exceptional wines with consistent national and international acclaim.
Throughout Northeast Italy’s Prosecco region, from the Veneto to neighboring Friuli, it is readily acknowledged that Mionetto has been the driving force behind the fast-growing Prosecco wine category. The Mionetto story of global success draws on a blend of tradition and heritage, combined with carefully implemented innovation and sense of adventure. Thanks to Mionetto’s vision and hard work, Prosecco is enjoyed around the world today.
Mionetto is one of the area’s oldest wine producers and has long-established relationships with star growers, ensuring a consistent supply of quality grapes year after year.
Prosecco hallmarks are freshness, lightness, delicacy and youth, with easy-to-love, fruity and ?oral ?avors, rather than the “biscuity,” yeasty notes often found in Champagne. Sergio Mionetto, grandson of Mionetto’s founder, was the ?rst to introduce the Charmat technique to the area in the years after WWII. Until then, Prosecco was made using the méthode champenoise (secondary fermentation in bottles). Unlike Champagne’s Chardonnay, Pinot Meunier or Pinot Noir, the delicate Glera grape lacked improvement with bottle aging, and rapidly lost quality within a few months. The Charmat method, by contrast, is ideal for extending the wine’s appealing freshness and fruit.
Absolute freshness is a mantra at Mionetto. It speaks volumes that Mionetto is the only Prosecco producer to bottle when an order comes in and not a moment sooner.
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.
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 of Prosecco wine 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 Prosecco wine is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra dry” styles, incorporating higher levels of residual sugar, are quite popular, however.
Prosecco wine is 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.