Why Be Curious? Single-vineyard, Brut-dry, grower Prosecco from the foothills of the Dolomites. 100% Glera (a.k.a. Prosecco); no filler and all elegant. Easily one of the best Charmat-method Proseccos made.
Produttore / Producer: Two women in the northern-most reaches of the Conegliano and Valdobiaddene hills with the Dolomites in their backyard are on a mission to make pure, elegant, natural, mineral Prosecco. Cinzia and Pier Francesca are full-on passion, working full-time in the vineyard and in the cantina (less romantic nowadays, but vital in sparkling wines).
Vigna / Vineyard: A single vineyard in the northern part of the Conegliano and Valdobbiadine zone, near Vittorio Veneto. Soils are of glacial moraine origin: chalky, rocky, lean, and full of minerals. Sustainable leaning to organic farming, with trees and other vegetation among the vineyard plots. No herbicides or pesticides in the vineyard, and all weeding is done by hand. Doro is the name of the vineyard; it was the family name of a previous owner of the vineyard.
Cantina / Cellar: Destemming and gentle hydraulic pressing, static settling of juice, fermentation at 18°-20°C, remains on the lees for a period from 60 to 75 days. Pressurization in steel tank, charmat method. Refermentation for around 60 days at 18°-20°C.
Il Vino / The Wine: This is Alice’s flagship wine, and the wine that we sell the most of in the U.S. Elegant, dry, serious, and yet still fun. It’s the wine that got us excited about Prosecco again. L’Espresso’s 2013 wine guide (which is much more respected in Italy than Gambero Rosso) judged it top Charmat-method Prosecco of the year.
A Tavola… / At the Table… Cinzia and Pier Francesca’s pairing recommendation is, “drink it with someone you love.” It’s as versatile (or should we say “polyamorous”?) as bubbles can be, from aperitivo hour all the way through any meal with which you want palate-cleansing acidity and delicious flavors that complement food whether it’s homey or exotic (sushi, anyone?).
Alice Prosecco Brut ‘Doro’
Vigna / Vineyard
Denominazione / Appellation: Valdobbiadene DOCG.
Nome / Name: Doro
Ettari / Hectares: 4 hectares.
Quota / Altitude: 200 m / 655 ft.
Suoli / Type of soils: Of glacial moraine origin: chalky, rocky, lean, and rich in minerals.
Esposizione / Exposure: South / South West.
Vitigni / Varieties: 100% Glera (the variety formerly known as Prosecco).
Età delle viti / Vine age: 30/40 years old.
Densità / Planting Density: 4000 vines/hectare.
Allevamento / Trellis system: Sylvoz.
Data di vendemmia / Harvest date: Second half of September.
Metodo di vendemmia / Harvest technique: Hand harvested.
Metodo agricolo / Agricultural technique: Lotta integrata (sustainable, but here it really means something, including a green, mostly solar-powered winery).
Resa / Yield: 100 hectoliters / hectare.
Cantina / Cellar
Fermentazione alcolica / Alcoholic fermentation: In stainless steel tanks, 18°-20°C; remains on the lees for 70 to 75 days.
Élevage: Pressurization in steel tank (charmat method); refermentation for around 60 days at 18°-20°C.
Gradazione alcolica / Alcoholic %: 11.5%.
Residual sugar: 7-9 g/l.
Pressure: 5-6 bars.
Total acidity: 6 g/l.
Tappo e bottiglia / Closure and bottle: Natural cork (sparkling), 750 ml custom Alice bottle.