L'Italo-Americano

www.italoamericano.org 36 L'Italo-Americano Prosecco Superiore: Lear ning to Say Conegliano Valdobbiadene S ome folks say it's hard to pronounce. But, trust me. Learning to say Conegliano Valdobbiadene is a mouthful well worth your effort. The small towns of Conegliano and Valdobbiadene are located in northeast Italy and known as the epicenter produc- tion zone of highest quality Prosecco Superiore DOCG. The towns represent a territory not only of premium wines and great food, but a historic landscape of staggering beauty, rich of cultu- ral fabric, with many opportuni- ties to appreciate and learn. I recently accepted an invita- tion to join a press trip to the area of Conegliano Valdobbiadene, thinking it a great opportunity to consolidate an opinion of Prosecco's highest expression of Glera, the primary grape variety (minimum 85%) used in the production of Prosecco Superiore DOCG. In fact, my visit revealed an incre- dibly unique landscape inextrica- bly tied to an equally unique wine, and a deep relationship between the environment and its inhabitants. Impossibly steep vineyard slopes requiring cultivation by hand confer a certain drama and character to the landscape, one that belies Prosecco's easy, light hearted nature. Terraced vineyards that take on a look of agricultural embroidery are everywhere. Assisted by the assortment of ancient churches, villas and castles that dot the ter- ritory, they provide stunning sce- nic views. Prosecco Superiore, in case you are unaware, is produced in sparkling, semi-sparkling and still versions. The sparkling ver- sion, and most well-known, is produced in three styles, i.e., Brut, Extra Brut and Dry, with differing levels of residual sugar. Of the sparkling styles, it is the Brut version which represents the more modern, international profile (read: most dry) with 0- 12 grams of residual sugar, showing notes of citrus and bread crust. The Brut style pairs exceptionally well with seafood, vegetables and even roasted meat. Extra Brut reflects a more traditional palate, sporting 12 to 17 grams residual sugar, and aro- mas/flavors of apple, pear and citrus. Extra Brut, too, is very adept at table, pairing well with cheeses, pasta, seafood and meat, especially poultry. The Dry style, with 17-32 grams of residual sugar, highlights Prosecco's more floral/fruity qualities with a rich nose of stone fruit, apple, and citrus. The Dry style is your food pairing ticket for hot and spicy dishes. Connecting all three styles is a remarkable fre- shness, a cornerstone of good Prosecco Superiore, and a sense of elegance. It would be a mistake to think of those three styles as metaphors for dry, sweet and sweeter. In good Prosecco Superiore, residual sugar is balanced by acidity, freshness and flavor. The perception of residual sugar is not one of sim- ple sweetness but rather one of harmony. Among the best of Prosecco DOGC wines are those produced from grapes grown in the cru known as Cartizze. The wine, Superiore di Cartizze, is produ- ced from Cartizze's 106 steeply sloped hectares. Wines from Cartizze are lavish and complex with layers of apple, pear, apri- cot, citrus, flowers and almond, and vibrant, fine perlage (bub- ble). Among the most distinctive of Prosecco Superiore DOCG wines are those produced under the Rive designation, a local term denoting vineyards planted on steep land. Rive wines are made only as sparkling wines from grapes grown only in cer- tain municipalities or villages within the production zone. The focus of Rive is to enable Prosecco lovers to experience the nuance and character confer- red to the wines by the 43 Rive terroirs and how local wine- makers exalt the differences of each. To enjoy Prosecco Superiore at home requires only a trip to your local wine shop. But, visi- ting the territory will help illu- minate the deep connection between its historic landscape, the heroic labor of grape growers who work the vineyards, and the vision and fortitude of the local people who made it happen. Because the environment reflects such a profound connec- tion between landscape and human beings, culture and natu- re, the Italian government and Veneto region, to help preserve and protect the habitat, have sub- mitted for recognition of the Prosecco hillsides as a UNESCO World Heritage Site. Conegliano Valdobbiadene is approximately 50km from Venice Marco Polo airport, rea- chable in about an hour of plea- sant driving. And, right. Getting there will likely require that you can suffi- ciently pronounce Conegliano Valdobbiadene. Let's romanize i t : K O H - n e h - L ' Y E E ' A H - n o h VAHL-do-BEE'AH-deh-neh. You can listen to the instruc- tional pronunciation for Conegliano, as spoken by Matteo Bisol, at https://www. youtube.com/watch?v=7K6b- 7TCXcE. And for Valdobbiadene, also spoken by Matteo Bisol, at https://www. youtube.com/watch?v=r7S4J_9T iik. Both videos are part of the Italian Appellation Pronunciation Project (from which I borrowed the romaniza- tion) by Jeremy Parzen aka Dobianchi. Tasting Note: Sommariva Conegliano Valdobbiadene Prosecco Superiore DOCG, Rive di San Michele, Extra Dry Crisp, fresh, fruity, floral note of acacia flower. Full bodied on the palate, vibrant perlage, and long lingering aftertaste. Among the most distinctive of Prosecco Superiore DOCG wines are those produced under the Rive designation, a local term denoting vineyards planted on steep land. Photo courtesy of: Consorzio di Tutela del Vino Conegliano Valdobbiadene, foto di Arcangelo Piai WINE NEWS TRENDS PROFILES JOEL MACK THURSDAY, JUNE 15, 2017 Among the best of Prosecco DOGC wines are those produced from grapes grown in the cru known as Cartizze. Photo courtesy of: Consorzio di Tutela del Vino Conegliano Valdobbiadene

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