I realize that this is in theory “only” a prosecco, but it’s SO much more!
For one, it’s from the single highest and steepest vineyard in the entire appellation, with Prosecco’s oldest vines (90 years on average, with many over 100). It takes 12 very skilled pickers 36 hours just to harvest this tiny parcel. (Which is #1106 on the Presecco map: hence the name.)
And I’ll let the winery describe the unique way they make it:
Worked completely by hand, in a sustainable manner. The grapes are harvested in buckets and placed in panniers, carried on the shoulders to the harvesting point at the top of the vineyard. Skin maceration for a few hours. Must placed in tanks, followed by first alcoholic fermentation and spontaneous malolactic fermentation. Bottling between March and April, after several months of storage. In the bottle, a second alcoholic fermentation starts, but not malolactic, the yeasts are deposited and remain in contact with the wine, releasing fine aromas and increasing complexity. It is not put on the market until October of the following year, is not disgorged and the yeasts settle at the bottom of the bottle
The results speak for themselves:
Very fine bubbles that create a silky, caressing sensation on the palate. Fruity aromas with intense mineral notes; floral notes and notes of small aromatic herbs mingle with the classic bread crust. A lively, vibrant, fresh, vertical, saline wine, with no compromise with sweetness and opulence.
Only 4536 individually numbered bottles were made, as a “Brut Nature” (i.e. no dosage or added sugar…it doesn’t need any!) – and such is the demand for them that only one other store anywhere (in Japan) still has any: 56 bottles at $39.
