Winemaker Notes
Pop open a bottle of Syltbar Prosecco for a taste of the trendy beach lifestyle of the island, Sylt. Tantalizing bubbles with a refreshing finish, one sip and you’ll be transported to memories of sandy beaches, light sea spray, and rolling waves. This Prosecco unfolds flavors of pear, golden apple, white peach, and lemon. Delightful bubbles, well-balanced, clean, clear, crisp and refreshing.
Try it as an aperitivo or during dinner, paired with seafood. Ideal serving temperature: 45-49 °F.
Vegan and vegetarian friendly, no sugar added, no sulfites added
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: Prosecco? What does name meant to us? Is this simply a light and breezy sparkling wine? Or is this in which we should stand up and take more seriously. I have down many glasses of these wines over the decades, and now see it has become more and more serious as a wine that should be at the top of our shopping list. The Syltbar (pronounced zult-bar or sit-bar) Il Concerto Prosecco is refreshingly delightful. TASTING NOTES: Bright, easy, and crisp and refreshing, this is a beautiful and fine bubbly. Its aromas and flavors of tart apples and brisk minerality followed by its crisp finish make it a perfect aperitif wine. For an added plus, this wine has only 49 calories per 6 ounces. (Tasted: June 15, 2018, San Francisco, CA)
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.