Serious Prosecco from Mionetto

Prosecco is prized for its fresh, fruit-forward aromatics and flavors and, of course, its bubbles. Prosecco’s true home lies in the gravity-defying vineyards found in the valleys of Veneto’s Treviso province. The Prosecco Superiore D.O.C.G. (or Denominazione di Origine Controllata e Garantita), which winds from the west to east beginning in the town of Valdobbiadene and ending in Conegliano, was granted in 2009 after Prosecco’s global popularity resulted in a disconnection from its birthplace. Instead of the real Prosecco, there was “prosecco” from Australia and Brazil, and “prosecco” in a can from Austria.  Italy’s quality prosecco producers have heightened their focus on the preservation of a region’s cherished history.

These days the grape used in Prosecco production is known as Glera, but as recently as just prior to 2009 when the Superiore DOCG was created the grape was even called Prosecco.

For those producing Prosecco within the Conegliano-Valdobbiadene D.O.C.G., it’s about bringing this famous and important wine back to its roots. The region of Prosecco as an important wine producer was thought to have once been the source of wines most prized by Pliny the Elder. In those ancient times, Prosecco would have been a still white wine because the sparkling method used today in Prosecco production, known as Metodo Martinotti, was not invented by Federico Martinotti until 1895. Part of what makes Prosecco so popular is what differentiates it from that other world-famous sparkling wine produced in France. For Prosecco, the secondary fermentation—where the bubbles come from—takes place in large stainless steel tanks as opposed to inside each individual bottle, as with Champagne. The result is a wine that is fresh, fruit-forward, approachable and reliably crisp.

The rive (or “hillside”) designation (there are 43 individual rive designations) is Prosecco’s truest expression of the region’s terroir. Bottles labeled with the rive designation come from specific
vineyard plots and hillsides that have shown over time to produce Prosecco that is both distinctive and distinguished. This stands in contrast with the rive in the cooler, higher elevations to the west near Valdobbiadene where the Proseccos are leaner, more angular with vibrant acidity and floral and mineral characteristics. Of all the rives the most prestigious is Cartizze, considered Prosecco's equivalent to the Grand Cru designation used in a few famous French locales (Burgundy, Champagne).

Mionetto is one of Prosecco's most established houses. Since 1887 they have been producing wines in the region, and exporting them here to the States for a long time. Mionetto is probably best known for their orange labeled Treviso Brut, a consistently quality bottling, a wine of proper place designation and often available for like $10. The range of Proseccos though is impressive, as is Mionetto's commitment to  proselytizing for Prosecco.

Speaking with Enore Ceola, the CEO and Managing Director at Mionetto, despite the wine's popularity, there is still a lot be be taught, and for consumers to learn. "For Prosecco; education and outreach is key. Regardless of the level of training and wine knowledge of your audience. There are wine experts and trade members who do not properly understand Prosecco due to the lack of exposure to the wine's quality and potential, resulting often in a lack of credibility.

Irrespective of what people know or do not know for that matter, about Prosecco; the overarching message is Prosecco’s position as an affordable “everyday luxury”. There is no need for a special occasion to open a refreshing and delicious bottle of Mionetto." 



Mionetto Prosecco DOC Organic Extra Dry $17
Grown organically on the steep hillsides of the Prosecco DOC this wine is further accented by recycled labels, glass, etc. The wine itself is super bright, fruity and floral. Simple and honest. Great green apple accents and notes of white flower.

Valdobbiadene Prosecco Superiore DOCG Extra Dry $19

This Mionetto Prosecco is tremendously delicious and tasting it you'll begin to decipher a bit the importance of the Superiore DOCG. Bright sure, but with complexity and fleshier mouthfeel than the Prosecco from the broader Treviso DOC. This beautiful bottle delivers on a wine with hints of pineapple and honey aromatics. The palate gets you thinking of lemon creme, honey and notes of almond.

Mionetto Cartizze DOCG Dry $35
The Cartizze vineyard is not a tiny one, like those walled crus you'll find in Burgundy but even at 246 acres it represents a tiny portion of the region's total production and because of a variety of factors; soil, sun exposure, temperature variation and a few others, it is considered the greatest place to grow Glera in all of the Prosecco world. This is a wonderful wine that will turn head, particularly for those who see Prosecco as quaffable but unsophisticated. Aromas of honey, almond and peach skin invite a palate that is quite rich and lush. Flavors of ripe apricot, key lime and candied lemon peel. The finish is lengthy and full.