Grave di Stecca Brut

Wine Of The Week

RELEASE LOCATION:LCBO Vintages Classics Catalogue
CSPC:422758
VINTAGE:2013
WINERY:Nino Franco Spumanti SRL
WINEMAKER:Primo Franco
COUNTRY:Italy
REGION:Veneto
DISTRICT:Valdobbiadene DOCG
VARIETAL:Glera
ALCOHOL PERCENTAGE:11.0%
RETAIL PRICE:$49.00
Stock Status: Yes

Per Case / Size: 750mLml

Wine Of The Week Notes: Grave di Stecca returns to VINTAGES in the CLASSICS CATALOGUE with the 2013 vintage. This winery is proud to be one of the oldest in Valdobbiadene, located in the town centre, not far away from the countryside and the vineyards. Valdobbiadene is located at the foot of the Prealps, in the Venetian region, and is famous for the Prosecco vine and wine production. The vineyard of ancient origins named ‘Grave di Stecca’, a clos on the slopes at the foot of the Pre-Alpes, is just a few steps from the square of Valdobbiadene. Facing south and partly shielded by a huge garden, this vineyard enjoys a special microclimate.

Description: The grapes, 100% Glera (traditionally called Prosecco) are sourced exclusively from ancient origin vineyard, named "Grave di Stecca", a clos on the slopes of the Prealpi, just near the town center. The vineyard, exposed to the south and partly screened by a huge park, enjoys a particular micro-climate.

Vinification: Brut - Charmat method - Obtained by the second fermentation in “cuve close”.

Flavours: Delicious sage bouquet, with fresh fruit scents. A very pleasant dry taste at the beginning, followed by a growing silky fruit bouquet.

Food Pairings: Perfect as an aperitif, but also suitable throughout the meal. Certainly a Brut to be enjoyed. Serving Temperature: 6° - 8° C.

Review: Fresh and refined, this elegant sparkler opens with enticing, delicate scents of white stone fruit, spring flower and crushed alpine herb. The dry savory palate delivers Bartlett pear, crunchy apple, lemon zest and ginger set against a foaming mousse. Bright acidity lifts the rich flavors. Delicious! Editors' Choice. Score - 94. (Kerin O'Keefe, Wine Enthusiast, March 1, 2019)