DES02NVSP
Blanc de Blanc Brut
NV
Veneto
Organic Farming
Biodynamic farming
Wild yeasts
Low Sulphur
Vegan
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).
The De Stefani family began producing wine at the Colvendrame estate, between Conegliano and Valdobbiadene. Generations later, in the 1960's, they bought vines in the Piave Valley (Pra' Longo estate) and in Fossalta di Piave (Le Ronche estate) where they set up a new base and winery. Both enjoy exceptional micro-climates, due to the nearby Adriatic, the Dolomites Alps and the surrounding hills as well as a very particular “caranto” soil: a mix of Alpine white clay and minerals. Today Alessandro De Stefani produces organic wines under a very natural philosophy from old, high density, low yield vineyards. He pays homage to native varieties (like Marzemino and Raboso) and has an annual production of just 300.000 bottles from over 100 acres of vineyard. The winery only uses solar power and is 100% carbon neutral.
Wine details
DES02NVSP
De Stefani
Blanc de Blanc Brut
NV
Veneto
Organic Farming
Biodynamic farming
Wild yeasts
Low Sulphur
Vegan
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).
The De Stefani family began producing wine at the Colvendrame estate, between Conegliano and Valdobbiadene. Generations later, in the 1960's, they bought vines in the Piave Valley (Pra' Longo estate) and in Fossalta di Piave (Le Ronche estate) where they set up a new base and winery. Both enjoy exceptional micro-climates, due to the nearby Adriatic, the Dolomites Alps and the surrounding hills as well as a very particular “caranto” soil: a mix of Alpine white clay and minerals. Today Alessandro De Stefani produces organic wines under a very natural philosophy from old, high density, low yield vineyards. He pays homage to native varieties (like Marzemino and Raboso) and has an annual production of just 300.000 bottles from over 100 acres of vineyard. The winery only uses solar power and is 100% carbon neutral.
