NV Sommariva Prosecco di Conegliano Valdobbiadene Superiore Brut

Glera from Veneto, Italy

$16

Ships today if ordered within 2 hrs 58 mins

In the shadow of the Alps, poor, well-draining soils at higher altitude yield elegant, aromatic bubbly worlds apart from the mass-produced wines flooding the market. Cinzia Sommariva is an adamant ambassador of the style, following in her parents’ footsteps to consistently craft a Prosecco of total class and charm—no mimosas necessary!

Dry, crisp, and light with hints of jasmine, green apple and pear. Perfectly refreshing.

Vines are hand harvested and sustainably farmed, the equivalent of lutte raisonnée in France.

Pair with a creamy Camembert or Brie cheese.

 

 

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Veneto, Italy

Veneto, another region within the Northeast, is one of the largest white wine producing areas in Italy. The entire Veneto region extends from Lake Garda in the west to Venice in the east and from the foothills of the Alps in the north to the flat plains of the Po in the south. The flat plains, of general Veneto region, are usually a source inexpensive, high volume wines. These can be labelled as Veneto IGT. Veneto region encompasses towns of Verona, Soave, and Valpolicella making this area home to many popular Italian wines. 

In Soave, east of Verona, the main grape is the white variety, Garganega. These wines can either be fruitier with less acidity and made to be drunk young (typically from the flat plains) or the best examples (from the foothills) can age and develop aromas of almonds and honey. Look for wines from here to be labelled Soave DOC or Soave Classico DOC (if from the foothills). 

Valpolicella, to the northwest of Verona, also has a foothills designation versus the flatter south. The wines will be labelled as either Valpolicella DOC or Valpolicella Classico DOC (foothills). The main grape is the black variety, Corvina. Corvina has a thin skin, moderate color, high acidity, but low-medium tannins. Ever hear of Amarone della Valpolicella? This is a certain style used in winemaking within Valpolicella, made from the Corvina grape, that increases structure and flavor concentration. The Amarone style will be fuller-bodied, high alcohol, increased tannins, and strong concentration of berry and spice flavors. 

For several generations the Sommariva family worked the vines on the high plains of the Veneto, growing a mix of French and local varietals and selling off most of their crop as was common practice at the time, but it was Caterino Sommariva who pinpointed the slopes as the best place for vines and began purchasing hillside vineyards together with his wife Urbana in the 1970s. The couple also had great faith in the Prosecco varietal (now known by its historical name, Glera) and decided to plant it exclusively on their new property, which gradually grew as they continued to snatch up adjacent parcels over the years. This great foresight put them in a very advantageous position when Prosecco and the hills of Conegliano and Valdobbiadene began to gain recognition in the late ‘80s for the light, clean sparkling wine we know so well today. Caterino and Urbana’s daughter Cinzia remembers watching her parents work and thinking as a child how hopelessly difficult the harvest seemed; so she chose another path in life and pursued studies in marketing. As she got older, though, she regularly returned to the estate and began to see her parents’ work through different eyes, slowly discovering her own passion for the hard work of winemaking. She eventually joined them and has since become a dynamic and enthusiastic partner in the estate.

The name Palazzo Rosso, meaning red building or palace, is a historic epithet for the zone that refers to the russet color of the earth here due to its high content of iron and other micronutrients. Despite Prosecco’s reputation for being light and easy, the Sommarivas take their work very seriously, adhering to eco-friendly practices in the vineyards, harvesting manually, and keeping a very close watch over the vinification process while many of their neighbors settle for easier methods and mediocre wine. These are perfectionists who only sit back once the work is done and it’s time to enjoy the delightfully fresh, elegant fruits of their labor.

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