Vintage Non-Vintage
Wine Type Sparkling & Sweet
Varietal Prosecco
Region Italy, Veneto
Winemaker Harry Hansen
The wine offers pleasing fruit flavors and balanced acidity with a delicate creamy texture. A perfect accompaniment to fresh seafood and light cheeses or enjoyed on its own.

Tasting Notes

The Sterling Vintners Collection Prosecco offers aromas of white peach, honeydew and juicy pear. The nose leads to a mouth-watering palate where crisp flavors of green apple and honeydew melon.

Vineyard Notes

We hand harvested the Prosecco grapes from vineyards in the foothills of the Alps, in Italy’s northern DOC Veneto region. This cool viticulture region forms an arc between the Italian Alps and the Adriatic Sea. The region’s high altitudes assure cool summers to retain the grape acidity that gives liveliness to sparkling wines, while warmth from its proximity to the Adriatic Sea assures full ripening. The Guyottrained vines are deeply rooted in well-draining alluvial marl soils—-composed of clay, limestone and rock—that are believed to contribute to the unique minerality of Prosecco wines.

Vintage Notes

2016 was a very high quality vintage in the Prosecco DOC regions, one of the best in recent decades. The weather throughout the year was far f rom typical and good vineyard management made the f inal quality so special. The growing season started cool with a lot of rain, and flowering was quite variable by region. July also brought significant rain but luckily no hail and August was beautifully sunny with low humidity, leading to perfect ripening of the grapes, with bunches full of berries and optimum acidity. Picking was carried out in careful rotation as each vineyard block came to ripeness, with the resulting crop carrying high acidity and good sugars to ensure an excellent sparkling wine base.

Winemaking Notes

Our Prosecco was made by the Charmat method. Following harvest, we pressed the grapes and placed the juice into stainless steel tanks for a cold fermentation to preserve the inherent fruitiness. We kept the wine sur lie (on yeast) for three weeks with frequent stirring for rich texture on the palate. To develop the fine, persistent bubbles and lovely aromatics, the wine underwent a secondary fermentation in tank before being bottled.