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KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Prosecco di Conegliano-Valdobbiadene Superiore Brut
Prosecco (now referred to by its ancestral name, Glera)* Up to 25 years Mineral-rich and Rocky Clay 35 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

*NOTE: In August 2009, upon receiving its own D.O.C.G., the Consorzio per la Tutela del Prosecco di Conegliano-Valdobbiadene made the decision to revert the name of the grape, Prosecco, to its ancestral name, Glera. Balby and Cosmo were the two original clones of Glera. Cosmo was more widely used because it gives a higher yield. Today there are a number of other clones in addition to these two, but Balby is still one of the best because it has a low yield, retains higher acidity, and gives better "classic Prosecco" aromatics.


• Vines are sustainably farmed, the equivalent of lutte raisonnée in France.

• Grapes are “Balby” selection

• Hand harvesting

• All vinification in stainless steel

• Grapes are de-stemmed and gently pressed, then the must is left at 48-50°F for about 12 hours to allow the heavy deposit to settle; the clear must is then drawn off and fermented

• Fermentation lasts for 15-20 days

• Yeasts and sugar are added to trigger the second fermentation

General Information

Country
Italy
Region
Veneto
Appellation(s)
Prosecco di Conegliano-Valdobbiadene Superiore
Producer
Caterino & Cinzia Sommariva
Founded
1965
Annual Production
15,000 cases
Farming
Sustainable
Website
http://www.sommariva-vini.it

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