Description

Wine maker notes
La Marca Prosecco is produced from 100% Glera grapes harvested in early September, and sourced from hundreds of small vineyards throughout the region. The grapes were crushed immediately after harvest before being pressed in gentle membrane presses. The juice was allowed to cold-settle before the initial fermentation occurred in stainless steel at 59-65º F. The still wine underwent aging on the lees prior to a secondary fermentation using the Charmat process at a temperature of 59F.

Technical notes
Titratable Acidity: 0.58g/100ml pH: 3.2 Alcohol Level: 11.3% Residual Sugar: 1.7g/100ml

Food pairing
Enjoy as aperitif or pair with mild cheeses, light hors d’oevres, salads, seafood linguine in garlic butter sauce, a lighter fish, such as sole, snapper and mahi-mahi.

Producer
World renowned winemaker Fabrizio Gatto was exposed to the world of wine from an early age, growing up in a small town in central Italy where his father ran a modest vineyard. At the tender age of fourteen he was accepted into the viticulture program at the prestigious Scuola Enologica de Conegliano (Conegliano Veneto School of Enology) in the heart of the province of Treviso where La Marca now sources the grapes for its Prosecco. Here, at Italy’s foremost wine school and viticulture research station, his true passion for the craft of the winemaker began to blossom. Fabrizio seized every opportunity to acquire the techniques of modern winemaking. He later worked and studied at both R. Phillips Winery and Martin Brothers Winery in California, where he had ample opportunity to apply the techniques he had learned. By combining his wide range of experience, Fabrizio has evolved into one of the most respected winemakers in Italy today. He has been head winemaker for Ecco Domani wines since the 1995 vintage and is currently consulting winemaker for La Marca winery in Treviso, supervising the production of La Marca’s line of sparkling Prosecco wines and their introduction into the American market.