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MON0217SP
Mongarda
Valdobbiadene Prosecco Brut
2017
Veneto
Organic Farming
Biodynamic
Wild yeasts
Low Sulphur
Vegan

Regular price £18.95

Tax included.

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).

Mongarda only started back in 1978 when Bruno, having picked up bits and bobs on winemaking from his grandfather, decided to give it a go and bought a single vineyard with his wife Marinella; it was called Mongarda. Now the 10 hectare estate, spread around the village of Col San Martino and in the heart of the Valdobbiadene-Conegliano Prosecco Superiore zone, is run by their son Martino who has maintained their ethos of natural, simple, low intervention winemaking. The majority of the vineyards are on steep slopes with old vines (the Mongarda vineyard dates from the 1950's) and poor, lime conglomerate rocky soils where they pick and ferment ancient permitted Prosecco varieties, Perera, Verdiso, Bianchetta, and Boschera together with Glera.

Tasting note: Very direct; fresh and clean nose. Ripe lemon. Chalky texture but lean; medium fine bubbles; clover; lemon and lime peel; camomile; orange blossom. Delicate and long finish.
Winemaking Detail: Hand harvested selection towards end of Sept from single vineyards "San Gallo". Soft pressing and static decantation of about 24 hours. Fermentation in steel tanks with pied de cuvée. Maturation in steel/cement tanks with battonage. Re-fermentation with the Martinotti method in autoclave for 40 days using selected yeast.
Features Lemon Orange Clover Direct Delicate

Features Clover, Delicate, Direct, Lemon, Long, Orange,
Tasting note Very direct, fresh and clean nose. Ripe lemon. Chalky texture but lean, medium fine bubbles, clover, lemon and lime peel, camomile, orange blossom. Delicate and long finish.
Drink with
Dimsum, Parma ham, Sushi,

Wine details

Country Italy
Region Veneto
Producer Mongarda
Wine Name Valdobbiadene Prosecco Brut
Style Sparkling
Vintage 2017
Main Grape Glera
Other Grapes 5% Bianchetta; 5% Verdiso
Size 6 x 75cl
Closure Cork
A.B.V. 11%
Production 18000
Aging Stainless steel
Soil Marcuola (clay on lime conglomerate)
Time to drink Now - 2021
Winemaking Detail Hand harvested selection towards end of Sept from single vineyards "San Gallo". Soft pressing and static decantation of about 24 hours. Fermentation in steel tanks with pied de cuvée. Maturation in steel/cement tanks with battonage. Re-fermentation with the Martinotti method in autoclave for 40 days using selected yeast.

MON0217SP
Mongarda
Valdobbiadene Prosecco Brut
2017
Veneto
Organic Farming
Biodynamic
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).

Mongarda only started back in 1978 when Bruno, having picked up bits and bobs on winemaking from his grandfather, decided to give it a go and bought a single vineyard with his wife Marinella; it was called Mongarda. Now the 10 hectare estate, spread around the village of Col San Martino and in the heart of the Valdobbiadene-Conegliano Prosecco Superiore zone, is run by their son Martino who has maintained their ethos of natural, simple, low intervention winemaking. The majority of the vineyards are on steep slopes with old vines (the Mongarda vineyard dates from the 1950's) and poor, lime conglomerate rocky soils where they pick and ferment ancient permitted Prosecco varieties, Perera, Verdiso, Bianchetta, and Boschera together with Glera.

Tasting note: Very direct; fresh and clean nose. Ripe lemon. Chalky texture but lean; medium fine bubbles; clover; lemon and lime peel; camomile; orange blossom. Delicate and long finish.
Winemaking Detail: Hand harvested selection towards end of Sept from single vineyards "San Gallo". Soft pressing and static decantation of about 24 hours. Fermentation in steel tanks with pied de cuvée. Maturation in steel/cement tanks with battonage. Re-fermentation with the Martinotti method in autoclave for 40 days using selected yeast.
Features Lemon Orange Clover Direct Delicate

Features Clover, Delicate, Direct, Lemon, Long, Orange,
Tasting note Very direct, fresh and clean nose. Ripe lemon. Chalky texture but lean, medium fine bubbles, clover, lemon and lime peel, camomile, orange blossom. Delicate and long finish.
Drink with
Dimsum, Parma ham, Sushi,

Wine details

Country Italy
Region Veneto
Producer Mongarda
Wine Name Valdobbiadene Prosecco Brut
Style Sparkling
Vintage 2017
Main Grape Glera
Other Grapes 5% Bianchetta; 5% Verdiso
Size 6 x 75cl
Closure Cork
A.B.V. 11%
Production 18000
Aging Stainless steel
Soil Marcuola (clay on lime conglomerate)
Time to drink Now - 2021
Winemaking Detail Hand harvested selection towards end of Sept from single vineyards "San Gallo". Soft pressing and static decantation of about 24 hours. Fermentation in steel tanks with pied de cuvée. Maturation in steel/cement tanks with battonage. Re-fermentation with the Martinotti method in autoclave for 40 days using selected yeast.