The Sterling Vintners Collection Prosecco offers aromas of white peach, honeydew
and juicy pear. The nose leads to a mouth-watering palate where crisp flavors
of green apple and honeydew melon. The wine offers pleasing fruit flavors and
balanced acidity with a delicate creamy texture. A perfect accompaniment to fresh
seafood and light cheeses or enjoyed on its own.
We hand harvested the Prosecco grapes from vineyards in the foothills of the Alps,
in Italy’s northern DOC Veneto region. This cool viticulture region forms an arc
between the Italian Alps and the Adriatic Sea. The region’s high altitudes assure
cool summers to retain the grape acidity that gives liveliness to sparkling wines,
while warmth from its proximity to the Adriatic Sea assures full ripening. The Guyottrained
vines are deeply rooted in well-draining alluvial marl soils—-composed of
clay, limestone and rock—that are believed to contribute to the unique minerality
of Prosecco wines.
2016 was a very high quality vintage in the Prosecco DOC regions, one of the
best in recent decades. The weather throughout the year was far f rom typical and
good vineyard management made the f inal quality so special. The growing season
started cool with a lot of rain, and flowering was quite variable by region. July also
brought significant rain but luckily no hail and August was beautifully sunny with
low humidity, leading to perfect ripening of the grapes, with bunches full of berries
and optimum acidity. Picking was carried out in careful rotation as each vineyard
block came to ripeness, with the resulting crop carrying high acidity and good
sugars to ensure an excellent sparkling wine base.
Our Prosecco was made by the Charmat method. Following harvest, we pressed
the grapes and placed the juice into stainless steel tanks for a cold fermentation to
preserve the inherent fruitiness. We kept the wine sur lie (on yeast) for three weeks
with frequent stirring for rich texture on the palate. To develop the fine, persistent
bubbles and lovely aromatics, the wine underwent a secondary fermentation in
tank before being bottled.