Color: Straw yellow
Aroma: Fresh and rich fruity aromas of apple and pear with a hint of citrus fruit that fade into the floral bouquet
Palate: Fresh and fruity with fine bubbles
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Wine maker notes
After pressing of the grapes and clarification of the must, primary fermentation takes place in stainless steel vats for 10 days. After fermentation is complete, a second fermentation occurs in glass-lined tanks over 45 days. This process, known as Charmat, produces the bubbles to create the sparkling wine while preserving the inherent freshness of the Prosecco grape (an advantage over the more time-intensive Champagne method).
The name of the varietal, Prosecco, comes from the once Slovenian village of Prosecco that became a part of North-eastern Italy in 1918. It is a white grape variety that has been cultivated since 1800, on the hillsides in this region centered on Valdobbiadene. It is best know for its delicate and aromatic fruit and floral flavors most frequently in the form of sparkling wine.
Tiamo Prosecco pairs well with lighter cuisine food, especially fish/shellfish and softer cheeses. It’s an ideal aperitif and with any appetizer. It is also an excellent base for cocktails—such as the Bellini or Mimosa. Ideally serve at 6-8°C, about 45°F.
Mel and Janie are from England but both now US citizens. Mel has been in the wine business ever since leaving school and he met Janie when they were only twelve and thirteen (she played the piano and he played the guitar!) and as they grew up together, they shared a passion for food and wine. They married at 19 and 20.
The couple left England to live in France in 1970 and started a company called Master Wines and began selling little known French wines in the USA. Mel was a pioneer in bringing great wine values to the USA from France.
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