Pale straw color; pear, apple on the nose; peach, pear, tart apple, tangerine, citrus on the palate.
Extra dry; very persistent perlage; soft and creamy in the mouth. This is example of why prosecco has been among the hottest plays in wine for the past several years.
Mionetto is the world’s leading Prosecco brand and the number-one seller of Prosecco in the U.S. Enore Ceola is the CEO of Mionetto USA. When he took the position in 1997, less than 500 cases of Prosecco were sold in the U.S. Sales have increased by double digits since then and now top more than three million cases in the U.S. alone with projections of more than four million soon. That is what success looks like.
Master winemaker Francesco Mionetto opened his winery in 1887 in Valdobbiadene, the heart of Prosecco country, north of Venice. The winery has been a leader in refining of the charmat method, where secondary fermentation (the one that produces the bubbles) occurs in autoclaves instead of individual bottles. This is different from méthode champenoise, or traditional method, used to make Champagne and other sparkling wines. Both methods produce excellent sparkling wines. Charmat is less labor-intensive and allows for less-expensive wine. Prosecco has enjoyed a huge surge in popularity over the past several years, and Mionetto’s consistent quality for price formula is an important reason.
Mionetto Valdobbiadene Prosecco Superiore DOCG Extra Dry NV is superbly fruity, vibrantly bubbly, impressively creamy. Pair with crab, baked turbot, sushi, white meats, fresh cheese, will work very well as an aperitif and as sparkling for bellini cocktail (prosecco and peach nectar). $12-16