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Wine Tasting Adventure

Cantina di Gambellara, Monopolio Prosecco Spumante Organic - Liberty

£13.49 GBP
£13.49 GBP

Cantina di Gambellara is a cooperative winery founded in 1947. Today it has nearly 300 members who farm 600 hectares on the border between the provinces of Vicenza and Verona, only a few miles east of Soave. In 2015, this Cantina merged with the Cantina Colli Vicentini (from whom we buy the Ca’ di Alte wines). Matt Thomson of Blank Canvas has been consulting on the winemaking since vintage 2017, working closely with the Cantina di Gambellara Oenologists Stefano Lovato and Damiano Noro.

Lovato and Noro select the best grapes from the volcanic hills that comprise Gambellara natural amphitheatre, to make his Gambellara Classico. Garganega grapes are briefly macerated before fermenting at low temperatures. The resulting wine is dry and scented, displaying a pronounced minerality and a long finish. The Merlot is riper and better structured than many wines made from this variety in the Veneto. The Pinot Grigio has delicate aromas of citrus fruit and floral notes. The Pinot Nero has an intense and elegant nose with notes of violets, red berries and cherries.

The Durello Spumante is a Charmat method sparkling made from Durella grapes grown in the mountainous Lessini area. This variety has been grown in this area since the Middle Ages. Thick-skinned with good acidity, it has a distinct character that sets it apart from other sparkling wines from north-eastern Italy. The Prosecco Spumante was made using the Charmat method and shows delicate fruity notes of white pear and peach with a well-balanced acidity.

The grapes are sourced from vineyards in the Province of Vicenza, primarily situated on hillside slopes with a south-east exposure. Cantina di Gambellara is a certified organic winery that pays meticulous attention to vineyard management.

Cantine di Gambellara Prosecco was made using the Charmat method. The grapes were hand-picked, and the stalks removed before crushing. After soft pressing the must was fermented in temperature controlled stainless-steel tanks until 10% ABV was reached. The wine was then moved on to pressurized tanks (autoclave) and an addition of yeast and sugar started a second fermentation under pressure. After filtration and centrifugation, the wine was refrigerated and bottled under pressure to preserve the right level of dissolved CO2.

Pale straw yellow in colour, this Prosecco displays a bouquet of delicate fruity notes of white pear and peach. On the palate is fresh, and fruity with a well-balanced acidity.