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MON0516SP
Mongarda
Valdobbiadene Prosecco Superiore DOCG Dosaggio Zero
2016
Veneto
Organic Farming
Biodynamic farming
Wild yeasts
Low Sulphur
Vegan

Regular price £29.95

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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. Matured on the lees for at least 24 months. No dosage.
Features Lemon Orange Cloves Fresh Delicate

Features Cloves, Delicate, Fresh, 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 Superiore DOCG Dosaggio Zero
Colour Sparkling
Style Special & Rare
Vintage 2016
Main Grape Glera
Other Grapes 5% Bianchetta; 5% Verdiso
Size 6 x 75cl
Closure Cork
A.B.V. 12%
Production 1500
Aging 2 years in bottle before disgorgement
Soil Calcareous on top of Marl and Siltstone
Time to drink Now - 2024
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. Matured on the lees for at least 24 months. No dosage.

MON0516SP
Mongarda
Valdobbiadene Prosecco Superiore DOCG Dosaggio Zero
2016
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).

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. Matured on the lees for at least 24 months. No dosage.
Features Lemon Orange Cloves Fresh Delicate

Features Cloves, Delicate, Fresh, 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 Superiore DOCG Dosaggio Zero
Style Special & Rare
Vintage 2016
Main Grape Glera
Other Grapes 5% Bianchetta; 5% Verdiso
Size 6 x 75cl
Closure Cork
A.B.V. 12%
Production 1500
Aging 2 years in bottle before disgorgement
Soil Calcareous on top of Marl and Siltstone
Time to drink Now - 2024
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. Matured on the lees for at least 24 months. No dosage.