The Date and Time: Monday November 21, 2022 10:30A to noon
The Event: A tasting of Conegliano Valdobbiadene: the heart of Prosecco Superiore DOCG
The Venue: SIPS, Maud Street
The Target Audience: wine media and sommeliers (over two dozen in all)
The Availability/Catalogue: this was a masterclass of higher-end Prosecco wines. These wines were generally not yet available for sale in Ontario, except as specified.
The Quote/Background: Jennifer Huether, MS, was our speaker today, and she ran over the basics of what this Italian region was all about. The hills of CV are a UNESCO World Heritage Site. All of the wine made in this DOCG is white; 93% of the wine made here is sparkling. Two sub-regions produce the best Prosecco – Rive and Cartizze. The Martinotti Method (a variation of Charmat) is prescibed. While not every farmed area is organic, glyphosate has been totally banned and growers are moving toward a green sustainability. The overall top quality Proseccos come from these two regions of Conegliano and Valdobbiadene, both located between Venice and the Dolomites...and these are at the DOCG level. 105 million bottles are produced every year. Each bottle should have wine that is 85% Glera grape at a minimum, with 15% maximum allowable for other grapes such as pinot nero, chardonnay, and any of some four local varieties.
Pronunciation was basically straightforward: val-doh-bee-ahhh-deh-ne
The Wines: There were 9 wines, and in general I really enjoyed the dryer ones. Each wine had about 11.5% ABV.
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-L'Antica Quercia Conegliano Valdobbiadene Prosecco Superiore DOCG Brut Nature Sui Lieviti "A" 2020 [organic wine, on lees, bone dry at 0g/L residual sugar]
-Frassinelli Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Brut Rive di Santa Maria di Feletto 2021 [1.5g/L residual sugar, modest finish]
-Canevel Valdobbiadene Prosecco Superiore DOCG Brut Biologico Campofalco Monfalcon Vineyard 2021 [90% glera, 10% verdiso, extended Charmat storage]
-Bottega Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry "Il Vino dei Poeti" [16-18 g/L RS, Noble Estates agency]
-Col Vetoraz Valdobbiadene Prosecco Superiore DOCG Extra Dry [16g/L RS, finishes drier, savoury]
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-Sommariva Conegliano Valdobbiadene Prosecco Superiore DOCG Brut [9g/L RS, jes peachy with some lemon peel]
-Ruggeri Valdobbiadene Prosecco Superiore DOCG Brut Quartese [9g/L RS]
-Perlage Valdobbiadene Prosecco Superiore DOCG Extra Dry Col di Manza [16g/L RS]
-Marsuret Valdobbiadene Prosecco Superiore DOCG Extra Dry Il Soller [16g/L RS]
The Food: water biscuits and water
The Contact Person: lisa@androscom.com
The Event's Marketing Effectiveness and Execution (numerical grade): 90
The Event: A tasting of Conegliano Valdobbiadene: the heart of Prosecco Superiore DOCG
The Venue: SIPS, Maud Street
The Target Audience: wine media and sommeliers (over two dozen in all)
The Availability/Catalogue: this was a masterclass of higher-end Prosecco wines. These wines were generally not yet available for sale in Ontario, except as specified.
The Quote/Background: Jennifer Huether, MS, was our speaker today, and she ran over the basics of what this Italian region was all about. The hills of CV are a UNESCO World Heritage Site. All of the wine made in this DOCG is white; 93% of the wine made here is sparkling. Two sub-regions produce the best Prosecco – Rive and Cartizze. The Martinotti Method (a variation of Charmat) is prescibed. While not every farmed area is organic, glyphosate has been totally banned and growers are moving toward a green sustainability. The overall top quality Proseccos come from these two regions of Conegliano and Valdobbiadene, both located between Venice and the Dolomites...and these are at the DOCG level. 105 million bottles are produced every year. Each bottle should have wine that is 85% Glera grape at a minimum, with 15% maximum allowable for other grapes such as pinot nero, chardonnay, and any of some four local varieties.
Pronunciation was basically straightforward: val-doh-bee-ahhh-deh-ne
The Wines: There were 9 wines, and in general I really enjoyed the dryer ones. Each wine had about 11.5% ABV.
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-L'Antica Quercia Conegliano Valdobbiadene Prosecco Superiore DOCG Brut Nature Sui Lieviti "A" 2020 [organic wine, on lees, bone dry at 0g/L residual sugar]
-Frassinelli Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Brut Rive di Santa Maria di Feletto 2021 [1.5g/L residual sugar, modest finish]
-Canevel Valdobbiadene Prosecco Superiore DOCG Brut Biologico Campofalco Monfalcon Vineyard 2021 [90% glera, 10% verdiso, extended Charmat storage]
-Bottega Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry "Il Vino dei Poeti" [16-18 g/L RS, Noble Estates agency]
-Col Vetoraz Valdobbiadene Prosecco Superiore DOCG Extra Dry [16g/L RS, finishes drier, savoury]
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-Sommariva Conegliano Valdobbiadene Prosecco Superiore DOCG Brut [9g/L RS, jes peachy with some lemon peel]
-Ruggeri Valdobbiadene Prosecco Superiore DOCG Brut Quartese [9g/L RS]
-Perlage Valdobbiadene Prosecco Superiore DOCG Extra Dry Col di Manza [16g/L RS]
-Marsuret Valdobbiadene Prosecco Superiore DOCG Extra Dry Il Soller [16g/L RS]
The Food: water biscuits and water
The Contact Person: lisa@androscom.com
The Event's Marketing Effectiveness and Execution (numerical grade): 90
Dean Tudor, Prof Emeritus T'karonto Metropolitan University (formerly Ryerson) School of Journalism
Treasurer of Wine Writers' Circle of Canada http://www.deantudor.comhttp://gothicepicures.blogspot.com
https://twitter.com/gothicepicures
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