Valdobbiadene Prosecco Superiore 2024

Mongarda was founded in 1978 when Bruno, inspired by his grandfather’s winemaking, purchased a single vineyard with his wife, Marinella. Named after that first plot, the 10-hectare estate is spread around Col San Martino, a historic village at the heart of the Valdobbiadene-Conegliano Prosecco Superiore zone. This region, home to Italy’s first wine route, is a patchwork of steep vineyards and traditional farmhouses, where generations of farmers have nurtured the land. Flourishing chestnut woods on the northern slopes stand as a reminder of the area's once-unspoiled natural landscape. Today, their son Martino continues their commitment to natural, low-intervention winemaking. The vineyards, many on steep slopes with poor, rocky limestone soils, include old vines dating back to the 1950s. Alongside Glera, Mongarda preserves and co-ferments ancient local varieties—Perera, Verdiso, Bianchetta, and Boschera. Herbicides and synthetic fertilisers are avoided in favour of hand-weeding and biodynamic compost made from grape skins, vine cuttings, and cow manure. Grapes are whole-cluster pressed to minimise bitterness, and all fermentations are spontaneous, reflecting the purity of their terroir. Winemaking Detail: Selection of grapes from the "San Gallo" single vineyard. Grapes are hand-harvested then carefully selected at the winery. Soft pressing with quality must separation. Static decantation for about 24 hours. Spontaneuous fermentation in steel tanks with wild yeasts. Maturation in steel/cement tanks with batonnage. Re-fermentation with the Martinotti (Charmat) method in autoclave for about 50 days using selected yeast. Residual sugar 2 gr/l.

Selection of grapes from the "San Gallo" single vineyard. Grapes are hand-harvested then carefully selected at the winery. Soft pressing with quality must separation. Static decantation for about 24 hours. Spontaneuous fermentation in steel tanks with wild yeasts. Maturation in steel/cement tanks with batonnage. Re-fermentation with the Martinotti (Charmat) method in autoclave for about 50 days using selected yeast. Residual sugar 2 gr/l.

Very pale; light and bright. Nose full of elegant pear; ripe grapefruit; rich floral notes of apple blossom and elderflower and a citris freshness. The palate is immediately dry and tense; with a well structured chalky mid-palate. Grapefruit pith; lemon and under-ripe pear follow; ending on a dry; slightly candied white fruits.

Aperitif, Clams, Fish-and-chips

Prosecco DOC / Prosecco DOCG is quickly becoming the most recognisable sparkling wine in the world, if not already the most produced. Made from the Glera grape and coming from 9 regions spanning the Northern Italian regions of Veneto and Friuli, it is the defacto go to sparkling wine. Unlike Champagne or Cava, Prosecco's second fermentation takes place in a steel tank (Charmat / Martinotti method) meaning it is comparatively cheaper, less complex and lighter. But with cheap production methods and off the chart exports many producers are trying reinstate Prosecco as a wine of quality, making them with ancient techniques (Col Fondo) or with greater complexity and tighter regulations (Prosecco Superiore DOCG).