91 Insider Points
I Love Tasty Bubbly, Especially the Kind with Less Sulfites.
You heard that right. Not only did La Tordera's Saomi Vineyard Prosecco impress me with its delicious palate, I was ecstatic to learn that they add no sulfites during the initial phases of the winemaking. Less sulfites = cleaner wine. Cleaner wine = happy heads. It doesn't necessarily mean you won't get a hangover from drinking too much (party safely people), but it does mean that those of us with sulfite sensitivities can sip a little easier.
Bright green and citric fruit aromas dominate the nose. Medium-sized bubbles make for a crisp palate of green apple, white guava, starfruit and a dash of honey. It finishes with a zingy after-taste, and leaves the mouth watering. I'm coming back for more. And one more. Aaand maybe just one more.
91 Points - JZ March '18
Saomì in Bigolino, Veneto, Italy
95% Glera, 5% Chardonnay
Call this #sexiestprosecco. From Tordera whom has the privilege of working with grapes almost exclusively from its very own vineyards—a rarity when it comes to Prosecco, this is a wine as lovely on the eyes as it is on the mouth.
Like all of its estate-owned plots, Saomí is farmed sustainably. Fruit is 100% hand picked, in this case 95% Glera and 5% Chardonnay. Tingly with green apple and notes of wild herbs, this bubbly oozes personality and may very forever change your (mis)conception that Prosecco is at best a cheap and cheerful quaffer.
· Unlike the Champagne method, in which a secondary fermentation takes place in the bottle, Prosecco’s bubbles are produced in large, pressurized, stainless steel tanks. The resulting wines show none of Champagne’s yeasty, toasty flavors, instead preserving the grapes’ inherent fruitiness.
· The birth of Prosecco dates back to early times when farmer-winemakers tossed their very ripe grapes into open-topped vats, letting fermentation occur naturally without temperature control. This uneven process left residual sugar and carbonation in the wines (which were so unstable they would sometimes explode when the farmers tried to bottle them!).
· The Glera grape was called simply Prosecco by local winemakers and marketers, that is until 2009 when Prosecco di Conegliano e Valdobbiadene was designated as a DOCG and the name Glera was officially adopted to protect the authenticity of Prosecco’s name and its primary grape variety. By law, Prosecco DOCG must contain a minimum of 85% Glera).
· Prosecco is produced in the Veneto and Friuli Venezia Giulia regions of Italy. This Prosecco is labeled “Treviso,” which is a province (also the name of a city in the province) in the Veneto region.
One hundred years of solitary obsession with exceptionally high-quality Prosecco, this has been the modus operandi for the Vettoretti family, owners of La Tordera. Gabriella, Renato and Paolo Vettoretti currently manage La Tordera’s production, which is almost exclusively single-vineyard sparkling wine. This trio of siblings learned everything they needed—and more—from parents Pietro and Mirella, who in turn were tutored by Bepi Vettoretti, the founding father of this amazing estate and one of Prosecco’s earliest champions.
The grapes from this wine come from the vineyard ”Saomì”, where microclimate and soil are ideal for the cultivation of Glera grape variety.
This well-balanced wine is particularly fresh and its fruit is exalted by a quite lively character.
COLOR Bright straw-yellow, with nuances of green.
PERLAGE Fine grain perlage with persistent foam.
AROMAS Fruity with scents of pippin apple, notes of Mediterranean herbs, and a slight hint of vanilla and acacia flowers.
TASTE This well-balanced wine is particularly fresh and its fruit is exalted by a quite lively character. Aftertaste is persistent and elegant.
From the winery:
The driving philosophy of our winery is to achieve “Natural Balance”. We believe this starts with a dedication towards sustainable agriculture that respects the environment, the local economy and the social traditions of our region. As applied to the winemaking process, the goal of “Natural Balance” is to make a Prosecco that is clean, healthy and easy to drink and whose values are rooted in the earth and with respect to the rhythms and flavors of nature.
The “Gerla” is the traditional wooden backpack that has been historically used to harvest grapes in the steep hillside vineyards. It is also a symbol of dedication and of hard work. Its shape recalls the V of Valdobbiadene, the heart of our production area, where grape farmers like us continue to work these steep lands (albeit with more modern technologies than our forefathers).
Our vineyards are located within 15 km of the winery and are harvested exclusively by hand in order to maintain the integrity of the grapes. This geographic positioning allows us to move the grapes quickly and frequently from the vineyards to the winery, thus allowing us to eliminate the need for pre-fermentation sulfite use and giving us a healthier wine with greater drinkability.
Ideal as aperitif, it is a good accompaniment also in formal dinners, especially fish based, or with light first courses.
SERVICE 6 – 8° C (43°- 46° F).