Why Be Curious? This is an affectionate glance back in time from our grower Prosecco producer in the foothills of the Dolomites. Back before Glera took over in the Prosecco zone, growers had a range of characterful, antique varieties in their vineyards. This wine is Cinzia’s homage to her grandfather, who made a similar blend of Verdiso, Boschera, and Glera, but as a still rather than a sparkling wine. (By the way, that was the wine that Cinzia’s grandmother, Alice, served in her osteria.)
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 a period from 45 to 60 days. Pressurization in steel tank, charmat method. Refermentation for around 50 days at 18°-20°C.
Il Vino / The Wine: Tajad means “blend” in local Veneto dialect, and this kind of blend of local varieties used to be the daily drinker in the Veneto. Tasting it makes one question the wisdom of abandoning those antique varieties for a single-minded, conformist focus on Glera. (Wine now must be at least 85% Glera to be labeled Prosecco.) Tajad shows a little spiciness, a touch of rusticity, and a lot of character. It makes you wish you could be standing at Nonna Alice’s bar, asking her for another glass.
A Tavola… / At the Table… Brut dry and ready to please Prosecco historians, hipsters, and anyone who just loves fun and fine bubbles.
Alice Spumante Brut ‘Tajad”
Vigna / Vineyard
Denominazione / Appellation: Vino Spumante (from vineyards in the Prosecco DOC).
Nome / Name: Pia in Costa and Fregona.
Ettari / Hectares: 2 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 West.
Vitigni / Varieties: 40% Boschera, 40% Verdiso, 20% Glera.
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 45 to 60 days.
Élevage: Pressurization in steel tank (charmat method); refermentation for around 50 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.