MONTESEL Prosecco

Renzo and Vania Montesel carry on a tradition in making this beautiful wine that not only dates back generations in their family, but in the history of Italy.

Ancient etymology suggests that “Conegliano” derives from “Colle di Giano” (the hills of Japheth) and that its founder Japheth, the third son of Noah – according to Genesis – discovered viticulture and winemaking. Conegliano is the institutional center of Prosecco culture and one of the most important oenelogical centers of Italy: the Oeneological Society of Treviso originates from the first years of the Italian nation. In 1969 the Conegliano – Valdobbiadene area was recognized as the only zone authorized to produce Prosecco D.O.C. and today Prosecco is the best selling sparkling wine in Italy.

The Prosecco vine is indigenous and has been cultivated in the hills of Conegliano-Valdobbiadene since 1800. Its origins are linked to “Pucino,” a wine that was well known and appreciated in Roman times. Here the vines grow in their ideal environment; the composition of soil, hills exposed to plenty of sunlight, frequent and abundant rainfall, constant mild temperatures between April and October and strong marked variations in temperature in the ripening period. The grapes, which grow in large bunches, are round or slightly oval, yellow with a thin skin which releases a rich perfume during the late grape harvest. The timing of the grape harvest followed by a carefully monitored vinification, do the rest. During the preparation of Prosecco the most important rule is to respect what nature has given and keep any technical intervention to an absolute minimum. The grapes are pressed gently to obtain the best must and then left to rest for 10-12 hours at a controlled temperature. It is then decanted, yeasts are added, and its left to ferment at 18-20 ° C. The result is a richly scented wine, which after a few months of natural refermentation becomes a beautiful wine that overwhelms the palate with a velvety softness and a lively effervescence. It is straw-colored with a fruity scent of peach, apple, pear and a hint of citrus fruits which tend toward a floral fragrance; rich and fresh sensation.

Served chilled, the Montesel Prosecco is an apéritif “par excellence,” also a perfect accompaniment to soups, pastas with delicate sauces, fresh cheese and fine white meats.

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