Grape Variety: 100% Glera
Growing Region: Valdobbiadene, Italy
Chief Winemaker: Massimiliano Luison

I had the pleasure to spend the day with Massimiliano last July - and talk through all the new classifications to the growing region and quality standards for Prosecco wine. Max is an authority on all things Prosecco - and has an attention to detail at every stage of the process, right through to the serving temperature and shape of flute. I first started to taste a lift in quality back in 2010, so planned a visit to Santa Margherita.

 

While I was with Max and the team last July in 2013 - it was announced that Prosecco had over taken Champagne as the number one selling style of sparkling wine, achieving 307 million bottles sold, to Champagnes 304 million.
Quality Prosecco like this Superiore ‘52’ D.O.C.G. - is described as ‘Affordable Luxury’. The ‘52’ makes reference to the year in which Santa Margherita started making Prosecco and to the number of parcels in the historic heartland of the Prosecco di Valdobbiadene D.O.C.G. production zone. From which the grapes come, used to make this sparkling wine. Max’s goal with this wine is to craft a sparkling wine with a more pronounced and elegant personality.
After tasting - the cuvée is put into unique horizontally designed pressurized stainless steel tanks where it ferments with selected yeasts at a controlled cool temperature in order to preserve the fruit’s natural fragrant aromatics and guarantee excellent expression of flavour characters. Fermentation was carefully monitored and once the desired conditions of pressure and residual sugar had been achieved, fermentation was arrested. The sparkling wine is then left to mature on its lees inside the pressurized tanks at 8°-10°C for approximately 6 weeks, so all of its subtle nuances can integrate, and is then prepared for bottling.
As you pour this youthful sparkling wine, a straw yellow colour with greenish reflections will fill your tulip-shaped glass. On the nose lifted floral aromas, along with ripe pear, peach, sweet apples and acacia blossom and subtle hints of pineapple invite your senses. The palate is well-balanced, with restrained acidity and elegant ripe fruit flavours. Your palate will be evenly covered with a fine perlage and inviting taste sensations that linger nicely on the refreshing finish. The finished wine has 11.5% Alc; gently chill and serve at 8-10°C.

Setting a refreshingly high standard, for all to enjoy.

CELLARING POTENTIAL:
Drinking perfectly well this summer; and will retain its vibrant personality for another 2 years.

SUGGESTED FOOD MATCHES:
Perfect wine pairing with cold h'orderves, scallops, prawns, sushi and with fresh fruit desserts and flavoured sorbets and gelato, enjoy.