Why Be Curious? Grower Prosecco from the foothills of the Dolomites. This is that rare animal, an Extra Dry Prosecco with real character — thanks in part to the smidgeon of antique varieties (Verdiso and Bianchetta), which add complexity and dimension to Glera. “Damàn” is Veneto dialect for “by hand” and reflects both the farming and the cellar work for this anything-but-ordinary Prosecco.
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: Destemming and gentle hydraulic pressing, static settling of juice, fermentation at 18°-20°C, remains on the lees for at least 45 days. Pressurization in steel tank, charmat method. Refermentation for around 45 days at 18°-20°C.
Il Vino / The Wine: This is a new Extra Dry bottling from Alice starting in 2011, and we liked it so much that we’ve switched to it as the Extra Dry Prosecco that we import into the U.S. It’s a touch richer than the regular Extra Dry bottling but exhibits more character, thanks in part to the addition of the antique Veneto varieties Verdiso and Bianchetta.
A Tavola… / At the Table… Being an Extra Dry, Damàn has the extra dimension of fruitiness, but still with precision and balance. It’s a great brunch wine and highly useful with any dish that has a touch of sweetness (with which a bone-dry wine would taste harsh).
Alice Prosecco Extra Dry ‘Damàn’
Vigna / Vineyard
Denominazione / Appellation: Prosecco DOC.
Nome / Name: Costa.
Ettari / Hectares: 3 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.
Vitigni / Varieties: 85% Glera (the variety formerly known as Prosecco), 10% Verdiso, 5% Bianchetta.
Età delle viti / Vine age: 20 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 at least 45 days.
Élevage: Pressurization in steel tank (charmat method); refermentation for around 45 days at 18°-20°C.
Gradazione alcolica / Alcoholic %: 11.2%.
Residual sugar: 14-15 g/l.
Pressure: 5-6 bars.
Total acidity: 5.5 g/l.
Tappo e bottiglia / Closure and bottle: Natural cork (sparkling), 750 ml custom Alice bottle.