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Unlike most Prosecco, this pear-scented
offering comes from a small family winery
that uses only estate-grown grapes.
What You Need To Know
The best Prosecco comes from the
small superiore districts north of Venice, such as Valdobbiadene,
the source of this graceful example from the Spagnol family.
In these hilly subzones, chalky soils and sunny slopes yield more
intensely flavored grapes. The result is wines that are substantially
better than basic Prosecco. The Spagnolo family has been
fashioning estate-grown wines from Valdobbiadene for nearly
a century. No consulting winemakers or purchased fruit here:
The Spagnolos (brothers Stefano, Marco, Alberto and Mattia, plus
parents Orazio and Loreta) grow all their own grapes and
make the wines themselves. Some extra dry (i.e., slightly sweet)
Proseccos can be cloying, but this bright, refreshing bottling
has just a tiny hint of sweetness.
Fragrant pear and
Crisp and bright, with a touch
of sweetness to vivid pear,
citrus and floral flavors.
Terrific with hors d’oeuvres,
fried foods and salads.