|
After nine years Merotto winery took part to DiWineTaste events by unfolding to our readers the excellence of its Valdobbiadene Prosecco. Among the few wineries capable of interpreting the famous wine from Treviso in different wine styles, the winery of Col San Martino in fact makes six different types of Prosecco, from brut to dry. To the event dedicated to Merotto winery have took part Mrs. Maria Luisa Dalla Costa - chief sales manager - and Ms. Sonya Zanolla, sales manager for Italy. Of particular interest the narration of Mrs. Maria Luisa Dalla Costa about the historical aspects of the winery as well as the focus on Valdobbiadene Prosecco production disciplinary and its "rive", including the peculiarities of Glera, the grape used for making the famous bubbles from Treviso. The event had as protagonists the six Prosecco wines produced by Merotto winery, starting from the most celebrated and significant one: Valdobbiadene Prosecco Superiore Brut Rive di Col San Martino Cuvée del Fondatore Graziano Merotto 2016. Produced with 100% Glera, this Valdobbiadene has personality, finesse and elegance of aromas, having its excellent balance in the gentle roundness and crispness. The event proceeds with Valdobbiadene Prosecco Superiore Brut Bareta 2016, a wine capable of confirming the excellent potentials of Glera in making dry style, giving a pleasing and elegant wine. The third wine of the evening is Valdobbiadene Prosecco Superiore Extra Dry Colbelo 2016 - in the typical sweetness style which made famous the wines of this territory - produced with 100% Glera, offers a remarkable difference from the previous wines in terms of aromas while having a pleasing finesse. The next wine, having the same sweetness style - Valdobbiadene Prosecco Superiore Extra Dry Castèl 2016 - the last born at Merotto winery and in its second released vintage, confirms to be one of the best labels produced by the winery of Col San Martino. The event continues with the two wines having the highest content in sugar of the evening, starting from the renowned Valdobbiadene Prosecco Superiore Dry Rive di Col San Martino La Primavera di Barbara 2016 - the only wine to be made with a small part of Perera grape - having a pleasing sweetness and reaching its balance thanks to effervescence and crispness, while having a fuller body than the other wines. The evening ended with Valdobbiadene Superiore di Cartizze Dry 2016, coming from the most prestigious area of Valdobbiadene appellation, made with 100% Glera, confirms its class and elegance, while offering to the nose an excellence cleanness and personality. The tasting of wines has been conducted - as usual - by Antonello Biancalana who also created the dishes paired to Merotto wines and made by Locanda dei Golosi's kitched led by Chef Emilano Buccolini.
|
DiWineTaste on Instagram 
DiWineTaste Mobile for Android
DiWineTaste Mobile for iOS
Become a Registered User
Subscribe to the Mailing List
Tell a Friend About DiWineTaste
Download DiWineTaste Card
Events 
Share this event
