Winemaker Notes
Riondo Prosecco is a vino frizzante with fresh scents of golden delicious apples, pears, and acacia blossoms. This prosecco is delicate and fruity on the palate, followed by a light, velvety body. There is a persistent effervescence and a crisp, clean finish. Enjoy as an aperitif, while relaxing at-home, or having fun with friends.
Riondo is your go-to Prosecco for any occasion.
*The label for Riondo Prosecco is in the process of changing from Riondo Prosecco Spago Nero to Riondo Prosecco. You may receive either of these two labels featured above.
*Specific labels cannot be requested.
Critical Acclaim
All Vintages
In the heart of the Soave production zone, where grapes are history and tradition, Cantine Riondo offers a range of still and naturally fermented sparkling wines that express all the virtues of the territory under several different brands on both the domestic and export markets. For Riondo wine is a real passion, where years of patience, experience and dedication are combined to give one result: the gift of moments of sheer pleasure.
Established in 2008, Collis-Riondo is one of the largest and most important wine producers in Veneto and in Italy, with over 14,800 acres of vineyards that are managed daily by more than 2,400 associated farmers. Riondo, named after the Mount Riondo near to the winery, is the Collis-Riondo brand dedicated to the Carmat method DOC sparkling wines.
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.
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.