La Marca Prosecco

La Marca Prosecco is a Glera-based sparkling wine from the Prosecco appellation of northeastern Italy's Veneto, bottled at 11% ABV. That moderate alcohol level, together with the grape and the tank-fermented style typical of the region, points to a light-bodied wine built on freshness rather than weight. In wines like this, expect bright orchard and citrus fruit, such as green apple, pear and lemon, with a floral note and a soft, frothy mousse. Prosecco is typically made dry to off-dry, with crisp acidity that keeps the fruit from tasting sweet, and it carries no oak influence, so the flavors stay clean and direct. The finish is usually short to medium and refreshing. The process explains much of the character. Prosecco is generally made by a second fermentation in a pressurized tank instead of in the bottle, the approach known as the Charmat method. That preserves the grape's fresh aromatics and avoids the toasty, bready notes of traditional-method sparkling wines. Most bottlings are non-vintage, with no year on the label, because the aim is a consistent, fruit-forward house style. At the table, that acidity and light frame suit salty, savory foods. Cured meats such as prosciutto, olives, fried appetizers, soft cheeses and shellfish are all natural matches, and a touch of sweetness in the wine handles mildly spicy dishes well. It also works as an aperitif before a meal, and with fruit-based desserts. In cocktails, it is the usual sparkling component in a spritz or a Bellini, where its crispness balances juice or bitter liqueurs. Serve it well chilled, around 38 to 45°F, which is roughly three hours in a refrigerator or thirty minutes in an ice bucket. Decanting is unnecessary and would only let the bubbles dissipate. A tulip-shaped white wine glass or a standard flute shows off the aromatics and holds the carbonation better than a wide coupe. This is a drink-now bottle, best enjoyed within a year or two of purchase, and it is not made for cellaring.