Why Be Curious? Old-style Metodo Integrale grower Prosecco from the foothills of the Dolomites. 100% Glera (a.k.a. Prosecco). This is about as natural and kinky — not to mention delicious — as Prosecco gets.
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: 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.
Cantina / Cellar: 60% does fermentation in large casks, and the rest in steel tank. Secondary fermentation in the bottle with native yeast. Unfiltered. No disgorgement and no sulfur added. (Italians call this style of sparkling wine making Metodo Integrale.)
Il Vino / The Wine: This is how sparkling Prosecco used to be made (long before the PetNat craze). It’s funky (in a good way), full of character, and intensely memorable.
A Tavola… / At the Table… Drink it with your PetNat-loving hipster wine geek friends, or with a grandfather (or grandmother) in the Veneto. One of our memorable meals was tiny Venetian “Moleche” crabs with this wine in a trattoria in Vittorio Veneto. There’s sediment from the fermentation in bottle, so avoid shaking it up too much before you open it.
Alice Prosecco Brut ‘P.S.’ [Metodo Integrale]
Vigna / Vineyard
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: 60% in large casks, 40% in stainless steel.
Élevage: Bottled in late October, after which secondary fermentation takes place in the bottle, without disgorgement.
Chiarificazione, filtrazione / Clarification, filtratration: None.
Zolfo / Sulphur: None added.
Gradazione alcolica / Alcoholic %: 10.6%.
Residual sugar: 0 g/l.
Total acidity: 6 g/l.
Tappo e bottiglia / Closure and bottle: Natural cork (sparkling), 750 ml custom Alice bottle.