Mionetto Treviso Prosecco

Mionetto's Treviso Prosecco comes from the Prosecco di Treviso area of Veneto in northeastern Italy and is labeled at 11% ABV, which sits in the typical range for Prosecco and keeps the wine light and easy to pour generously. Prosecco is built on the Glera grape and made by a tank-fermented method rather than the bottle-fermented approach used for Champagne. That preserves fresh primary fruit instead of bread-dough and toast character. Expect a pale, bright wine with fine, lively bubbles and aromas in the green apple, pear, white peach and citrus blossom family. On the palate, styles like this usually show crisp acidity, a light body, no tannin or oak influence, and a clean, brisk finish. The reference material describes it as dry with crisp acidity and plenty of fruit, which matches what you would expect from a non-vintage Treviso bottling. At the table, Prosecco is the classic aperitif, and its acidity and bubbles cut through salt and fat well. Thinly sliced cured meats such as prosciutto or speck, salty hard cheeses, fried appetizers and light seafood dishes are natural partners, and it also handles fruit-based desserts and simple pastries. It works in spritz-style mixed drinks too, where its fruit and low alcohol blend easily with bitter liqueurs and soda. Serve it well chilled, around 6 to 8°C (43 to 46°F), which keeps the bubbles fine and the acidity crisp. There is no need to decant; opening and pouring gently is all it requires. A tulip-shaped white wine glass or a universal flute-and-tulip hybrid shows the aromas better than a narrow flute, and it holds the mousse nicely. This is a drink-now bottle: Prosecco is made for freshness and is not generally a wine to cellar, so enjoy it within a year or two of purchase for the liveliest fruit and bubbles.