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magazine wbuyer’sin • guidee YEAR 4 - N° 9 • SEPTEMBER 2016

INSIDE THE ENCHANTING WORLD OF

16 / news

SPARKLING WINES: PROSECCO VILLA SANDI PROTAGONIST PAVES THE EXPORT WAY IN THE RELEASED THE 2016/2017 DURING AN EVENT PROMOTED FIRST THREE MONTHS OF 2016 NATIONAL RANKING BY SLOW FOOD UK FOR EU CMO FUNDS According to the latest national ranking for the distribution of European CMO (Common Mar- ket Organization) funds, about 30.5 million will be distributed for the promotion of Italian wine on foreign markets in 2016/2017, divided among top 18 ranked projects. The project titled “Italian Wine Channel”, presen- ted by Veronafiere and created in cooperation with the Florentine firm Business Strategies is at the top, and will be granted 1.7 million Important international recognition for Villa Sandi. euro for the “Extraordinary Wines” by Con- The Italian winery, owned by the Moretti Polega- According to the Economic Observatory of sorzio Italian Essence, at 1.98 millions. Then to family, was invited by Slow Food UK to an event sparkling wines (OVSE), during the first three comes “Winetastic”, created by H2NO - Rete attended also by Prince Charles at Highgrove Hou- months of 2016 Italian exports of sparkling wi- d’Impresa (1.36 million euro), and “Wine pro- se, his private residence in Gloucestershire. A very nes exceeded 2.5 billion euro in revenue. A result motion on American markets” by Enoné - Rete exclusive meeting, held once every five years, and achieved mainly due to the ‘Prosecco phenome- d’Impresa (1,44 millions). The project of Con- a proof of the high level of appreciation enjoyed by non’, both DOC and DOCG. Exported volumes fagri Promotion, “Top Italian Wines in Mexico, Villa Sandi in the United Kingdom, as well as a reco- were up 12% for a total number of 124 million Chile, Peru, Caribbean, Australia, New Zea- gnition for the company’s commitment to the envi- bottles. Top destination countries were the USA, land, Arab Peninsula and South East ”, will ronment. The Highgrove House estate, indeed, is a UK, Japan and France. Sparkling wines are leading be funded with 1.03 million Euro, and “Cavit ‘model’ organic farm and Prince Charles has always the entire categories, while still and bulk wine the 1 Wine in America”, by cooperative giant been a strong supporter of Slow Food UK. posted a drop of about 90,000 hectolitres over Cavit, will get 1.79 million Euro- while Istitu- 2015. Giampiero Comolli, OVSE director, said: “It to del Vino Italiano di Qualità Grandi Marchi is very important to understand the different mar- (counting 19 of the most prestigious Italian RIDING kets and countries, plan long-term actions, set up wine brands: Alois Lageder, Antinori, Argiolas, THE SPARKLING WINE BOOM a macroeconomic strategy and organize a focused Biondi Santi, Ca’ del Bosco, Carpené Malvolti, IN THE US MARKET promotional activity.” Donnafugata, Ambrogio and Giovanni Folona- ri, Gaja, Jermann, Lungarotti, Masi, Mastrobe- While Prosecco has surged and Champagne has rardino, Michele Chiarlo, Pio Cesare, Rivera, enjoyed impressive growth over the past few ye- TERLATO ADDS HIGHLY-RATED Tasca d’Almerita, Tenuta San Guido and Uma- ars, Cava has quietly made solid progress of its FEUDI SAN GREGORIO WINES ni Ronchi), will see two of its projects funded, own in the US Last year, the Spanish sparkler grew FROM CAMPANIA namely “Italian Wine Tour 4” and “Italian Wine by 8.6% to 1.65 million cases - just 60,000 cases Tour 5”, with 4.93 and 5.26 million Eurore- of Champagne, though still far behind Prosecco’s spectively. Then come the projects of Confa- more than 4 million cases of US volume. “Con- gri Promotion: “Top Italian Wines in Canada, sumers see non-Champagne sparkling wine as a Brazil, China and Hong Kong, Japan, South superior price-value proposition,” says Tom Bur- Korea, Switzerland, Norway 2017 and 2018”, net, president of Freixenet USA, which controls got funded for 2.93 million euro, “Top Italian roughly half of the US market’s Cava sales with Wines” (2.37 million) and “Top Italian Wines its Freixenet flagship brand as well as stablemate Russia and the Ukraine 2017 and 2018” will Segura Viudas. “As sparkling wine becomes more Terlato Wines is adding the wines of Campania’s receive 1.74 million Euro. The funding round of an everyday drink, categories like Prosecco and Feudi San Gregorio to its import portfolio under is without a doubt very important for all Ita- Cava will continue to do well.” Top-selling Cava a long-term partnership. Terlato will import eight lian wine, especially in such uncertain times, brand Freixenet has made strong gains over the estate wines from Feudi San Gregorio, including and we will cover it further as the projects go past two years, while Segura Viudas has beco- two Taurasi wines and two Aglianico wines, plus forward. me a major player in its own right, surpassing the Falanghina, Fiano di Avellino, Greco di Tufo and a 250,000-case threshold on double-digit growth in rosé of Aglianico, ranging in price from 20 to 100 2015. Progress has continued into 2016, with Se- dollars. Previously imported by Palm Bay, Feudi San WINE IMPORTS gura Viudas up by around 20% in Nielsen channels Gregorio has earned more than 50 scores of 90 and Freixenet up 9%. points or above from Wine Spectator over the years. RISE BY 3.8% IN THE GLOBAL The winery was founded in 1986 in the village of TOP TEN MARKETS Sorbo Serpico in Campania’s Avellino province, and VINITALY CHINA is owned by the Capaldo family. RETURNS TO THE SHANGHAI WINE AND DINE FESTIVAL AUSTRALIAN Vinitaly international will attend the second edi- WINE EXPORTS tion of the Shanghai Wine and Dine Festival, the GROW BY 11% most important b2c event in Shanghai to be held from the 23rd to the 25th of September at Expo Wine Australia, the generic body for the Austra- Park. Organized by lian wine industry, has announced that the value the city’s most influent of exports grew by 11%, driven by bottled exports, newspaper, the Mor- particularly at higher price points, from July 2015 ning Post, the three- to June 2016. The report shows that bottled ex- day event will see the ports grew by 15% to 1.7 billion Australian dollars participation of Tai- and the average value of bottled exports increased wan, Canada, Germany by 9% to 5.35 dollars per litre, the highest since and South Korea that October 2003. Wine Australia CEO Andreas Clark Import value in the 10 major global wine mar- will join the other 10 said: “Pleasingly, demand for Australian fine wine ket posted a 3.8% growth rate between January countries present at has continued to grow, particularly in North Ame- and May 2016, for a total value exceeding 7.3 last year’s edition. Vi- rica and Asia. Our finest wines contributed to al- billion euro, according to a recent Nomisma re- nitaly International will most half of the total value growth in the last 12 port. In detail, imports of Italian wines rose by be leading once again months, with exports priced at 10 dollars FOB 4%, mainly due to sparkling wines (+20%). Im- the Italian Pavilion and (free, on board) and over per litre up 26% to a ports of French and Spanish wine, instead, rose presenting to Chinese record 499 millions”. All export regions recorded respectively by 9 and 8%. Thanks to a new tra- consumers the best of growth in the last year, except for Europe, which de agreement that has come into force on the ’s wine and food declined by 1% to 574 million dollars. North East past December, Chinese imports of Australian as well as all those typical Italian products such as Asia continued to lead the growth, with value in- wine grew by an impressive 43%. Both Japan pasta, pizza, aperitivo, artisanal beer and coffee, creasing by 158 million dollars (34%) to 618 mil- and the United States posted a 4% growth rate, loved so much by local consumers. This year the lions. Next in absolute growth was North America, while Germany and the United Kingdom saw a Accademia i taliana della cucina (Italian Cooking growing by 46 million dollars (8%) to 646 millions. decrease of about 6%. On the contrary Russian Academy) and nine regional associations will also Growth slowed to Southeast Asia, up 7 million dol- imports, after two years of severe crisis, were be present to offer local importers the opportuni- lars (5%) to 142 millions. up 9%. ty to try local products and wines.

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THE ENCHANTING WORLD OF PROSECCO The global appreciation for this elegant, sparkling wine originating from is steadily increasing. Exports in the first semester of 2016 were up 12%, at 124 million bottles.

The story of Prosecco began in , a hilly area in North-East Italy, 50 km from and around 100 from the Dolo- mites. Here, for over three centuries, people have grown the grapes that produce Prosecco Superiore, whose success began with the founding of Italy’s first School of in 1876. The production area covers 15 - Conegliano, , , , Vittorio , , , , , , Refrontolo, , , and Valdobbiadene – situated in an area of no less than 20,000 hectares, of which 7,191 hectares are planted with vines.

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Total bottles Total bottles of Spumante CONEGLIANO produced: (sparkling wine) produced: VALDOBBIADENE PROSECCO 83,698,000 79,790,000 of which: SUPERIORE Bottles of Conegliano Bottles Bottles Valdobbiadene Prosecco of of Superiore DOCG Superiore: “Rive”: di Cartizze: VINTAGE 2015 76,694,000 1,730,000 1,366,000

Conegliano Valdobbiadene Prosecco Docg

Valdobbiadene Superiore di Cartizze DOCG Subzone of 107 hectares CONEGLIANO VALDOBBIADENE Prosecco Superiore Rive DOCG

CONEGLIANO VALDOBBIADENE Prosecco Superiore DOCG 15 Communes

Asolo Prosecco Docg Valdobbiadene Trieste Prosecco DOC Conegliano

Treviso Prosecco DOC Venezia ITALIA VENETO

The world of Prosecco wine. The latter version is the name of the production and its denominations produced by the “Italian me- area - Conegliano Valdobbia- Prosecco is a lively and thod” in large pressurized dene or Asolo - and the wine fragrant white Italian wine, tanks, a technique that in- is also entitled to the “Pro- whose origins date back to tensifies the perfumes that secco Superiore” appellation. the second half of the 19th are the secret of the wine’s Asolo, a strikingly beautiful century in the hills between great success. little mediaeval town, offers Conegliano and Valdobbia- Today Prosecco is produ- a combination of winema- dene. It stands out thanks to ced exclusively in the Doc king tradition and Venetian its finesse and the freshness zone that covers nine Pro- art. Conegliano Valdobbia- of its aromas. Ideal for all oc- vinces in the Regions of the dene is the better-known casions and all types of cuisi- Veneto and Friuli Venezia area, and is also the source of ne, due to its informal nature Giulia. In the heart of the de- Cartizze, the ‘Grand Cru’ of and flexibility in matching nomination, between Venice the Docg zone. with food, it has succeeded in and the , lies Trevi- winning over wine drinkers so, the Province with the gre- Conegliano Valdobbiade- all around the world. atest number of high-quality ne, what is it? The production of Prosec- vineyards, which also con- Elegant, vibrant, fresh, fine: co takes place in accordance tains the famous and histo- this is Conegliano Valdobbia- with the Docg and Doc re- ric hilly areas of Conegliano dene Prosecco Superiore, a gulations, which govern the Valdobbiadene and of Asolo: modern wine with a lengthy cultivation of the grapes, both of these zones can boast history that has become their fermentation and the Docg (Denomination of Con- synonymous with hospitality. subsequent natural “prise trolled and Guaranteed Ori- It is made from at least 85% de mousse”. These proces- gin) status. Docg sparkling of grapes and the mi- ses give rise to 440 million wines from these hilly zones nor varieties , Perera bottles of semi-sparkling can easily be recognised be- and Bianchetta. Produced and especially fully sparkling cause the label always shows in fizzy, still and sparkling Percentage of sparkling wine Bottles of Frizzante (semi- Bottles of Tranquillo out of the total: sparkling wine) produced: (still wine) produced: 95.3% 3,756,000 152,000

Total bottles exported: Value of the product (estimated figures provisionally) to the production: (estimated figures provisionally) 43.5% 420 million Innocente Nardi, Conegliano Valdobbiadene Prosecco Docg consortium President

versions, the latter is cer- VINO IN VILLA tainly the most important, ac- Vino in Villa is the most counting for more than 90% important annual event de- of output. The bubbles are voted to the wine of Cone- created with a sparkle-indu- gliano Valdobbiadene. It is cing technique known as the held on the third weekend “Italian method”. This method in May in the heart of makes it possible to conserve the production area, and and enhance the varietal aro- springs from the Consor- mas of the grapes, giving Co- tium’s desire to show the negliano Valdobbiadene its wine in its original context characteristic fruity note re- to journalists, members of miniscent of Golden apples, the trade and consumers alike. Since 2015 Vino in Villa has beco- and its floral hint, that of aca- me a real cultural festival. The event culminates on Sunday, in the cia flowers. After vinification splendid Castle of San Salvatore at Susegana, a country manor da- the cuvée is assembled from ting back to the 12th century, which plays host to the producers of individual base wines, often Conegliano Valdobbiadene Prosecco Superiore in a special day de- vinified separately vineyard voted to tastings. by vineyard. The cuvèe is then poured into pressuri- vinoinvilla.it/en zed receptacles, the auto- claves, together with yeasts and sugar, remaining there CARPENÈ MALVOLTI for thirty days during which carbon dioxide forms, giving www.carpene-malvolti.com the wine its sparkle. This spu- With its unique ethical entrepreneurship, the Winery was born in 1868 mante is made in the Brut, from the enthusiasm and skills of Antonio Carpenè, founder also of the Extra Dry and Dry versions, first Oenological School in Italy. In 1924, Carpenè Malvolti was the first to create the name and label “Prosecco Amabile dei Colli di Conegliano”. No in increasing amounts of resi- less important are a series of patents in the field of sparkling wines and dual sugar, which in the Brut distillates which contributed to the growth of the winery, led today by ranges from 0 to 12 g/l, in the Etile Carpenè with intense passion and dedication together with his Extra Dry from 12 to 17 and daughter Rosanna Carpenè, who represents the fifth generation as in the Dry from 17 to 32 g/l. well as the first woman involved in the representation of the histo- rical Brand. Carpenè Malvolti Conegliano Valdobbiadene Prosecco Deserving special mention Superiore Docg Sparkling Wine - Charmat Method - with its elegan- is the Cartizze, the true cru ce, outstanding personality and contemporary flavour is a world- of the denomination made wide ambassador for Italian style. solely from grapes grown on the 250 acres of vineyards PRODUCT NAME 1868 Extra Dry Prosecco Superiore Docg located among the Santo Ste- GRAPES fano, San Pietro di Barbozza 100% Glera. and Saccol hills in the Valdob- LAND OF PRODUCTION biadene community. Cartizze Hillside vineyards located in the Docg, historical area is the king of sparkling wines of Conegliano Valdobbiadene. ALCOHOL in this . 11% Vol. Its colour is deeper than ORGANOLEPTIC CHARACTERISTICS the other kinds, its fragrance Pale straw yellow colour, by creamy and persistent perlage. Rich in fruity, floral and more complex, featuring whi- vegetable fragrances that remind the freshly picked grapes. Round and persistent te fruit and acacia and jasmi- on the palate with a fresh hint of acidity. SERVING SUGGESTIONS ne blossom, and its taste is Excellent as aperitif, perfect with light mediterranean dishes. pleasantly rotund. To best ap- SERVING TEMPERATURE preciate the characteristics Serve in glasses for Sparkling Wine at a recommended temperature of 6 - 8°C of Conegliano Valdobbiade- VINIFICATION ne Prosecco Superiore it is Charmat Method - Conegliano Valdobbiadene. SIZES advisable to drink it young, 187 ml - 200 ml - Tripack (3x200ml) - 375 ml - 0,75 l - 1,5 l - 3 l although it retains its featu- TOTAL ACIDITY G/L res for more than a year. 5,8 - 6,8 RESIDUAL SUGAR G/L 15 - 16 / focus on

BIANCAVIGNA VALDO CANTINE MASCHIO – www.biancavigna.it www.valdo.com BRAND MASCHIO DEI CAVALIERI BiancaVigna was founded in 2004 by brothers Enrico and Valdo was started up in 1926 in Valdobbiadene, north of www.cantinemaschio.it Elena Moschetta, who made sparkling wine with the gra- Treviso, in a famous winemaking zone where the grapes pes of their family vineyards, for the first time ever. The for Prosecco Superiore Docg are grown. The brand is the Founded in 1904 by Antonio Maschio, for years the company company relies on Enrico’s twenty-year experience in wi- market leader in Italy for the production of Prosecco and produced excellent distilled liquors until 1973 when Bona- nemaking and Elena’s entrepreneurial vision, helped in Charmat: it controls an area of 155 hectares of vineyards, ventura Maschio, Antonio’s grandson, became interested in the Italian and foreign distribution by her husband Luca and more than 50% of its turnover is exported. This is wine production, developing a passion that led him to esta- Cuzziol. BiancaVigna’s Conegliano Valdobbiadene is the reason that Valdo is today an example of the kind of blish that same year the Casa Vinicola Maschio. Tradition is today present in the wine lists of starred restaurants, Italian high-quality that has greatly contributed to the important for Maschio, but so is innovation. The ‘Maschio major international hotels and selected wine shops. ever-greater success and popularity of Prosecco: a dei Cavalieri’ line is proof of this philosophy. Products that In 2014 it began the construction of the new winery symbol of Italian tradition and taste all over the world. satisfy even the most demanding palates and that are fit on the beautiful hills of Ogliano – Conegliano, inau- for special occasions. Calibrated application of cold ex- gurated with the 2015 harvest. The same has obtai- PRODUCT NAME traction techniques accentuates the processes through ned the pre-certified ‘CasaClima wine’, a protocol Cuvée 1926 Valdobbiadene which aromas and fragrances are released by the grape that certified both the building and the production Prosecco Superiore Docg Extra Dry skins. The resulting bottles, exclusive as to shape and chain. The company adheres to the viticultural GRAPES contents, are dedicated to restaurants and wine bars Protocol of Conegliano Valdobbiadene for an ever 100% Glera. alone. greener viticulture and started the organic certification LAND OF PRODUCTION of the cellar for the production of Organic Prosecco (production sche- Accurate selection of grapes coming from the most PRODUCT NAME duled for September 2016). prestigious wine areas. Rive di Colbertaldo Valdobbiadene ALCOHOL Prosecco Superiore Docg PRODUCT NAME 11% Vol. GRAPES Conegliano Valdobbiadene Docg Brut. ORGANOLEPTIC CHARACTERISTICS 100% Glera Prosecco Superiore Millesimato. Colour: straw yellow colour with golden hues. Bouquet: typical flavour LAND OF PRODUCTION GRAPES of ripe fruits: apple, pear, peach and exotic fruits: banana and pineap- Dedicated areas in the Valdobbiadene Docg district named “Rive”. 100% Glera. ple. Flavour: well-balanced softness and roundness with fresh and ALCOHOL LAND OF PRODUCTION persistent fruity flavour. 11.5% Vol. The hills between Conegliano and Valdobbiadene SERVING SUGGESTIONS ORGANOLEPTIC CHARACTERISTICS ALCOHOL Excellent aperitif wine, ideal for all occasions also with snacks. Deci- Colour: bright straw yellow colour with creamy froth. Perfume: fresh 11.5% Vol. dedly matching first courses, in particular risotto. Ideal at the end of and fruity. Taste: lightly velvety, harmonious. ORGANOLEPTIC CHARACTERISTICS the meal with fruits, such as peach and Prosecco. SERVING SUGGESTIONS Colour: straw yellow with fine and persistent perlage Aroma cha- SERVING TEMPERATURE Excellent as an aperitif, it is ideal with every course. racteristics: fruity with strong hints of apple and white fruit. Flavour Chill the wine gradually without causing sudden changes in tempe- SERVING TEMPERATURE characteristics: creamy and dry in the mouth with a fruity aftertaste. rature to enjoy the product at best. Do not store the bottle for long 6 - 8 °C VINIFICATION periods in the refrigerator. Flûtes are the ideal glasses to appreciate SIZES Soft pressing of grapes, static decantation and fermentation at con- the wine to its greatest extent. The ideal serving temperature is 6-7°C 0.75 - 1,5 lt. trolled temperature. Maturation: in stainless steel tanks, in contact VINIFICATION RESIDUAL SUGAR G/L with the lees. Degourgement: secondary fermentation in autoclave Short maceration on the skins (closed press) followed by soft pressing 12 (cuvée close) at a controlled temperature with selected yeasts, which with free-run must. lasts for 70 days. Tartaric stabilization at a low temperature. AGEING SIZES After the first fermentation, 2 months on fine lees under controlled DRUSIAN 0,75 – 1,5 lt. temperature (10° C) in stainless steel vats. After degorgement, 3 TOTAL ACIDITY G/L months in stainless steel tank on the yeasts. www.drusian.it SIZES 7.0 In the , in the heart of Docg Conegliano- 0,75 – 1,5 – 3 lt. RESIDUAL SUGAR G/L Valdobbiadene area, the Drusian Family has been producing 8 Prosecco wine for three generations. Mr. Francesco Drusian has been following with love and passion every single step, from the vineyards to the winery since 1985. The ownership of around 80 hectares planted with Glera grapes and 3 hectares of Cartizze give birth to Prosecco Superiore Docgand Valdob- COL VETORAZ SPUMANTI biadene Superiore di Cartizze Docg: pleasing wines with an www.colvetoraz.it immediate and fresh impact. Drusian’s choice is to preserve his family tradition that is the personal attention to every Col Vetoraz lays on the very top of the homonymous hill single bunch and the care of grape’s physiology. This me- next to the “Mont” of Cartizze in Santo Stefano di Valdob- ans that the technological and chemical impacts are at biadene. Miotto Family settled down in Col Vetoraz in the very least, totally hand-made harvest, soft pressing 1838 and started growing vines (Prosecco Superiore and incessant and strict controls during the process of and Cartizze Superiore). In 1993 Francesco, a direct wine making. descendant of Miotto family, together with Paolo De Bortoli (agronomist) and Loris Dall’Acqua (oeno- PRODUCT NAME logist) established the current Col Vetoraz. A small Valdobbiadene Prosecco Superiore Docg winery that has been able to innovate and grow, Spumante Extra Dry reaching in just 20 years the peak of production of GRAPES Valdobbiadene Docg both in quantitative and qua- 100% Glera. litative terms, with 1,800,000 kg of grapes vinified LAND OF PRODUCTION Docg a year from which is selected the production Valdobbiadene Docg. of 1,000 000 bottles. Great respect for tradition, ALCOHOL extreme care of the vineyards and a scrupulous 11 – 11.5% Vol. methodology of the production chain as well as lar- ORGANOLEPTIC CHARACTERISTICS ge cuvée made it possible over the years to produce Sparkling made from the Glera grapes grown in hilly terrain wines of excellence and to achieve gratifying results to the most presti- and fermented in tanks according to the Charmat method. This wine gious national and international wine competitions. expresses the utmost in quality and its harmonic structure is accompa- nied by delicate aroma of apple. Colour: pale straw with hints of green. PRODUCT NAME SERVING SUGGESTIONS Valdobbiadene Brut. The combination of wine’s freshness and fragrance, together with a LAND OF PRODUCTION fine and persistent bead, make it ideal for all occasions. Particularly Valdobbiadene. agreeable as an aperitif or with fish dishes. ALCOHOL SERVING TEMPERATURE 11.5% Vol. At 6˚-8˚C ORGANOLEPTIC CHARACTERISTICS VINIFICATION Fine and aromatic bouquet, dry and intense to the taste, White. Light pressing. Yield: 70%. Fermentation: Charmat method. very harmonious. Scents of rose, citrus fruit, acacia, white peach, AGEING pear and apple. Can be stored for up to two years but is best appreciated within one SERVING SUGGESTIONS year of production. The perfect aperitif, can be matched with shellfish and precious fish. SIZES SERVING TEMPERATURE 0.75 lt. Recommended drinking temperature 8°C. TOTAL ACIDITY G/L VINIFICATION 5,5 - 6,5 Off skins by gentle pressing. Statical decantation and temperature RESIDUAL SUGAR G/L controlled fermentation. 30 - 40 days foaming. 1 - 3 months fining. 12 - 15 SIZES Bottle, Magnum, Jeroboam. RESIDUAL SUGAR G/L 10

22 DUCA DI DOLLE LE COLTURE LE MANZANE www.ducadidollewinery.com www.lecolture.it www.lemanzane.com The young company Duca di Dolle is already renow- Based in Santo Stefano di Valdobbiadene (Treviso), in the Le Manzane winery is located in San Pietro di Feletto, in the he- ned for the quality of its wines, which are produced heart of Valdobbiadene Superiore Docg denomination, art of the Conegliano Valdobbiadene Docg territory, half way only with grapes cultivated with the maximum respect Le Colture is a farm established in 1983 and since then from Dolomiti mountains to Venice. The family farm, 30-year for the environment within the 15 hectares of vines of still managed by the same family. Cesare Ruggeri is now strongly entrenched business in the Treviso province, every year property. The first aim of Duca di Dolle is research and the custodian of an extraordinary wealth of experience sells about 900,000 bottles in local (65% of the total sales) and innovation towards environmental sustainability. An made of local knowledge, and innate sensitivity for the international markets (29 countries from Japan to Brazil). authentic local taste, produced in limited numbers health of the vines and the mood of the cellar. At his side and with maximum respect for the ecosystem, his sons Silvia, Alberto and Veronica, Ruggeri’s third ge- PRODUCT NAME bottles with simple and elegant graphics. Duca di neration, are now fully engaged in the family company, Springo Blue Conegliano Prosecco Superiore Dolle’s wine collection includes the basic Brut and where they helped leading a wave of enthusiasm and the Rive Di Formeniga Docg Brut Extra Dry, the Cuvée Rive di Rolle, made from necessary innovative breathing typical of the younger generation, but wi- GRAPES the oldest Estate’s vineyard, the Cartizze “Zero”, thout forgetting a deep passion for their land and a profound respect for 100% Glera. a sparkling Brut with low residual sugar, the Car- their traditions. Le Colture produce each year 750,000 bottles as the result LAND OF PRODUCTION tizze Extra Dry “DDD” and “Nino”, re-fermented of a cohesive and close-knit family team work, where each member is invol- Formeniga hill, of . in bottle. ved with a different role in every stage of production. ALCOHOL 11.5% Vol. PRODUCT NAME PRODUCT NAME ORGANOLEPTIC CHARACTERISTICS Valdobbiadene Prosecco Superiore Docg “CUV” Gerardo, Rive di Santo Stefano, Valdobbiadene Docg Spumante Brut Colour straw platinum with subtle beading. The nose reveals immedia- “Rive di Rolle” Spumante Brut Cuvèe GRAPES tely apple, lily of the valley, lilac, sage and thyme, lime, orange and pumi- GRAPES 100% Glera. The company use the oldest vineyards, with which the founder ce mineral notes. In the mouth is very dry, high in acidity fresh and fru- 100% Glera. Gerardo started sparkling wines production. ity, with some creaminess as well, is a vertical wine long in persistence. LAND OF PRODUCTION LAND OF PRODUCTION SERVING SUGGESTIONS Rolle di Cison di Valmarino, Valdobbiadene. Santo Stefano vineyards, in the very heart of Conegliano Valdobbiadene Excellent as aperitif, goes well with fried seafood and specially with raw ALCOHOL Docg’s production. seafood like oysters. 11.5% Vol. ALCOHOL SERVING TEMPERATURE ORGANOLEPTIC CHARACTERISTICS 11.5% Vol. 7 - 8 °C Clear, bright wine, straw-yellow in colour, with a very fine and persi- ORGANOLEPTIC CHARACTERISTICS N. OF BOTTLES PRODUCED stent perlage even after many minutes in the glass. Nose: intense, Typical straw yellow colour, citrus – green apple notes and fresh vegetal per- 8,000 agreeable bouquet with typical flower and cytrus fruit sensations and fumes like white flowers, with a note of bread and fresh yeast. The creamy SIZES a characteristic hint of green apple. Palate: well balanced between perlage ensures a long persistence of flavour and a refreshing palate. 0,75 lt. sweetness and roundness, acidulous in the mouth with slightly bitter SERVING SUGGESTIONS TOTAL ACIDITY G/L aftertaste. Fish and vegetable antipasti, seafood dishes, also baked. 5,5 - 6,5 SERVING SUGGESTIONS SERVING TEMPERATURE RESIDUAL SUGAR G/L Perfect as an aperitif and with fish and vegetable appetisers, raw and 7 - 9 °C 3 - 6 lightly-spiced cured meats, and simple pasta dishes and main courses. VINIFICATION SERVING TEMPERATURE Soft pressing of grapes followed by a temperature controlled fermenta- 7°C tion of the juice. Foaming happens through Charmat Method, in which the VINIFICATION secondary fermentation takes place in stainless steel tanks at controlled AZIENDA AGRICOLA CONTE COLLALTO Very soft crushing (max 0,3 bar); 24 hours of criomaceration at 4 °C; pressure and temperature for three months. The wine stays in bottle still 4 first fermentation at 18-20 °C for 1 week, second re-fermentation months before being sold. www.cantine-collalto.it in stainless steel vats and rest of 2 months above noble yeasts under BOTTLES PRODUCED PER YEAR The noble land of the Counts of Collalto is one of the most pressure. 2 months in bottle before commercialization. 6,000 ancient and prestigious wine producers in the province of N. OF BOTTLES PRODUCED VINTAGE NOW ON THE MARKET Treviso. Today, Princess Isabella Collalto de Croÿ, the heir 6,000 2014 of this family tradition, directs with passion and dedication SIZES SIZES the 150 hectares (370 acres) of estate vineyards, a true 0,75 lt. 0,75 l garden of vines, all raised with meticulous attention to TOTAL ACIDITY G/L RESIDUAL SUGAR G/L the growth needs of each individual variety and with de- 5.5 7 epest respect for their ecosystem. The Collalto logo, RESIDUAL SUGAR G/L displayed on each of the 850,000 bottles produced 5 RUGGERI annually, bears the family coat-of- arms, a quartered shield in black and white, which proudly crowns the www.ruggeri.it solemn gate that gives access to the hamlet within The Ruggeri winery was established in 1950 by Giustino Bi- Castello San Salvatore (Castle). The Collalto estate sol, whose family boasts a deeply rooted, centuries-old tradi- vineyards currently yield about 850,000 bottles, of tion in viticulture in the Valdobbiadene area. The placename which 550,000 are Prosecco Docg Prosecco repre- “Case Bisoi” (that is “the Houses of the Bisols”) is to be sents without any doubt the heart of Collalto’s wine found on the oldest maps of the area, in the heart of the production, but the company also produces white zone now known as Cartizze and once called “Chartice” wine, rosè wine, red wine, several reserve wine, pas- or “Gardizze”. It is here, according to property/ asses- sito wine, grappa and extra virgin olive oil. sment documents in the public archives, that the Bisol family has been cultivating vines since many centuries. PRODUCT NAME In the 1800s Eliseo Bisol left further documentary evi- Conegliano Valdobbiadene Prosecco Superiore Docg dence of his activity as a distiller. Around 1920, his son Sparkling Wine Dry Millesimato Luigi Bisol, an oenologist, built a winery in Montebellu- GRAPES na. In 1950, Luigi’s son Giustino Bisol established the 100% Glera. Ruggeri winery in Santo Stefano di Valdobbiadene to LAND OF PRODUCTION produce and promote the sparkling Prosecco Superio- Hills of Susegana (Prosecco Superiore classic zone). re and Cartizze wines. In 1993 the winery was relocated ALCOHOL to new, large and ergonomically-designed premises. 11.5% Vol. ORGANOLEPTIC CHARACTERISTICS PRODUCT NAME The wine pleases the eye with a subtle straw yellow, then captures the Giustino B. Valdobbiadene Prosecco Superiore Docg Extra Dry. attention with its extremely long-lingering bead and beguiling, satiny GRAPES mousse. The drive of the CO2 contributes to a remarkably elegant, 100% Glera. refined bouquet, displaying subtle notes of wildflowers and fruit. Hal- LAND OF PRODUCTION lmarks on the palate are its silky texture and refreshing crispness. On the hills of the first Dolomitic ridges, in the northern part of the Provin- SERVING SUGGESTIONS ce of Treviso, from selected grapes in the best crus of the upper Valdob- It is best paired with various desserts: mousse, panna cotta, fruit cro- biadene hills. statas, and crème sweets. A must-try is with skewers of fruit or with ORGANOLEPTIC CHARACTERISTICS carmellised fruit. Dedicated to Giustino Bisol, this sparkling wine is the fruit of extensive VINIFICATION trials and experiments with particular selections and techniques, from the After the clusters are pressed gently in pneumatic presses, the must vines to the bottle. The Giustino B. therefore embodies the living expres- is gravity-settled, then inoculated with cultured yeasts and fermen- sion of our experience and determination in the search for the very best ted in temperature-controlled (19°C) stainless-steel tanks. The wine and of our passionate dedication to the grape itself. remains in steel for maturation sur lie for 3-6 months, depending on SERVING TEMPERATURE wine type. Cultured yeasts are added to the wine, for a secondary 5-7°C fermention in accord with the Martinotti-Charmat method. After ad- VINIFICATION ditional maturation sur lie, the now-sparking wine is stabilised, filtered, White vinification, that is to say without the skins, at a controlled tempera- matured a further period in steel, and then bottled. ture of 20°C (68°F). Taking on of the sparkle: in the first spring after harve- TOTAL ACIDITY G/L sting, through slow refermentation in large sealed tanks at 12-14°C (ap- 5.5 prox. 54-57°F), remaining with the yeasts for approximately three months. RESIDUAL SUGAR G/L RESIDUAL SUGAR G/L 25 16 the end

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