Santa margherita prosecco

Winemaker Notes

It’s dry and has sparkling, vibrant, bubbly bubbles and delicate pear and apple scents, as well as crisp, clean final. It can be enjoyed at the start of a romantic evening with a couple or sipping during a meal filled with a group of friends; this popular bubbly is versatile at the table and can be enjoyed over and over. The delicate mousse will refresh your palate before another bite. The higher quality and depth of Prosecco Superiore DOCG will ensure that your Prosecco Superiore DOCG will not be overwhelmed by heavier meals like pasta carbonara that includes shrimp, grilled veggies sprinkled with Italian olive oil, parmesan, and parmesan cheese or simply well-cooked beef filets with rosemary.

Critical Acclaim

This Santa Margherita Prosecco Superiore Valdobbiadene is a fantastic value among sparkling wines. Taste notes: The wine is refreshing, elegant, refined, and sophisticated. You can enjoy its wonderful sweet fruit aromas and flavor in a casual dining setting with a selection of vegetable-based salads and lighter meats.

Santa Margherita

View all the productsIn 1935, Count Gaetano Marzotto facilitated the rebirth of a section that was part of the Venetian countryside. In this region, where the rivers of the mountains cut through the sunny hills on their route to the Mediterranean shoreline, he established agricultural land. He reintroduced winemaking in the area of excellent vineyards since the Roman Empire. Utilizing modern farming methods and dedication to the demands of the Italian population, Count Marzotto made this work to honor his beloved wife, Margherita. The label’s illustration is of the historic Marzotto residence, Villa Marzotto, which was later donated in the city of Portogruaro, located about a half hour away from Venice. A rich history of producing Prosecco surrounds it. From the beginning of 1952, the Santa Margherita became famous following the year 1961. It was one of the very early Italian wineries to make Pinot Grigio as a monovarietal and also off copper-colored skins, thereby increasing its freshness grape and revealing its incredible potential. Since then, it has grown to become Santa Margherita and has expanded to include vineyards all over Italy, from Veneto to Tuscany, making distinct, authentic wines with a traditional character and a strong regional flavor. The wines are made to meet the ever-changing tastes of sophisticated wine drinkers and encourage you to enjoy your experiences, friends, and food by drinking wine like the Pinot Grigio they made famous and their dazzling Prosecco as well as their complex Chianti Classico Riserva or their delicate Sparkling Rose.? The winemakers at Santa Margherita they’re wine people. They have a passion for wine due to the fact that they are committed to people and the incredible moments they experience. What exactly is an exceptional experience? It could be as simple as watching the sunset from your favorite seat as you relax after a long day. It can be as satisfying as a time with friends that lasts until late in the evening and as memorable as the moment you first closed your eyes and realized that it would last forever. These are the moments that define the enjoyment of your life, so the drink you pick must live up to these expectations. Their rich tradition of the highest quality of winemaking is what makes Santa Margherita the wine to be enjoyed during every memorable moment. Why settle for lower?

Conegliano Valdobbiadene DOCG

The wines from Conegliano Valdobbiadene Prosecco Superiore DOCG are Italy’s top-quality classification within the Prosecco category. It is located approximately 30 miles to the north of Venice and 63 miles to the south of the Dolomites within Treviso, the region of Treviso. Prosecco Superiore DOCG is defined as a small geographical area that covers 15 towns in the hills, bordered by municipalities like Conegliano towards the east and Valdobbiadene to the west.

Harvesting by hand and cultivating are carried out in the sloping hillsides that surround Conegliano Valdobbiadene. This is the place of birth of Prosecco, and while extremely labor-intensive, they also lead to the selection of high-quality grapes and an approach that is artisanal throughout. To be able to qualify as Prosecco Superiore, DOCG wine must have at least 15% Glera. Other varieties permitted are Verdiso, Perera, and Bianchetta Trevigiana. However, aromatic Glera is the area’s most famous. It is hardy and vigorous, with hazelnut-colored shoots. Glera creates large, wavy bunches of stunning golden-yellow grapes that stand out against the lush foliage of the green vine.

Vines have been cultivated in Conegliano since the earliest times. In 1876, Conegliano was the site of the first school of enology in Italy, which was a center of research and development. It fundamentally changed the way of winemaking in this region, as well as all of Italy, through the Italian method of making sparkling wine in autoclaves, which preserves and enhances the flavor of the native grape varieties. A Consortium of Conegliano Valdobbiadene producers was established in 1963 and played a key role in obtaining the initial Prosecco appellation in the year 1969. It was in 2009 that Conegliano Valdobbiadene Prosecco received the honor of being upgraded to a DOCG, the highest Italian wine classification. Conegliano is home to the School of Enology and Research Center. It is regarded as the cultural capital of the area, and Valdobbiadene, due to its high altitude, incredibly steep hillsides, and twisted contours, is mostly devoted to the production of.

The majority (95 percent) of Conegliano Valdobbiadene’s Prosecco is Spumante (sparkling or foamy). It is also produced in Fizzy (Frizzante) wine or even an extremely still and rare version known as Tranquillo. It is available in three kinds of residual sugars: “DRY,” with 17-32 grams of sugar for a glass; the most sweet, “Extra-Dry,” ranges from 12-17 grams. Brut (0-12) will be the dryest category. The Brut Nature (also known as Zero Dossaggio Prosecco is under 3 grams of sugar residual, and Extra-Brut has less than 6. Although the majority of Prosecco is produced in an autoclave, the second fermentation inside the bottle is allowed according to guidelines of the DOCG guidelines, either through the traditional method of Col Fondo (in which the sediment remains within the bottles) as well as Metodo Classico with the deposit taken out.

Because of the Conegliano Valdobbiadene’s multifaceted geologic history, it is extremely diverse of terroir in the western and eastern parts of the zone and distinct parcels and subzones within the same region. In 2009, a sub-category dubbed RIVE was introduced and is a reference to the existence of a Prosecco composed of grapes grown in one of the 43 registered geographical regions. In order to be considered Rive, the grapes have a lower maximum yield, and the wine has to be vintage-dated. There is also the possibility of locating Prosecco DOCGs that are made from the grapes of one vineyard parcel.


A term usually used to describe champagne and Sparkling Wines, Non-vintage, also known as “NV” on a label, refers to a blend of wines from various years (years that harvest). To create Non-vintage Champagne generally, the harvest of the year (in terms of this year’s vintage) is the basis for the mix. The wines that are finished from prior vintages, also known as “vins de reserve,” are blended into approximately 10-50% of the overall volume to get the taste depth, body, and acidity that is required to achieve the house style. A small portion of Champagnes are produced out of a single wine from a single vintage.

There are some big-scale still wines that do not have a particular vintage. This is entirely dependent on the winemaker’s expectations for the quality and character of their final product.

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