Rezzadore Monte Consiglio Rosé Prosecco

About an hour west of Venice, in the Berici Hills of central Veneto, Giuseppe Rezzadore has been nurturing an epic terroir for high quality wine that has been in his family for 6 generations. His land is an ancient seabed of compacted fossils, shells, sand and mud. The high-draining soil plus a sunny climate make for ripe, mineral, complex wines. The picturesque estate offers sweeping views of the Po Valley, and it’s where Giuseppe raises his family and makes his wines. Only his brother, Luca, helps him in the vineyards. Giuseppe does all of the winemaking himself. He good-naturedly jokes that the best time to finally catch up on (administrative) work is on vacation! 

Farming with respect for nature is critical for Giuseppe, and he proudly took on the time-consuming and expensive process to obtain official certification. The vineyards are dry-farmed and biodiversity is encouraged. Birds like the hoopoe and the pheasant live on property and they are featured on the labels. A gorgeous, 200-year-old Celtis tree watches over the vines. The wines are small production and made with minimal intervention. All grapes are hand-harvested. The local Tai Rosso undergoes a 10 day cold soak maceration at 5° c before pressing. It’s a vibrant red with body, texture and color that is great slightly chilled. In addition to Tai Rosso (a very close relation to Grenache) and Glera for Prosecco, Cabernet, Merlot, Carmenere and Pinot Noir are also grown. It’s the Pinot that adds color to Giuseppe’s Rosé Prosecco. Both of his organic, grower Proseccos spend time on the lees. The quality markedly surpasses the mostly-mass produced wines available on the local market. Accordingly, Giuseppe chooses to export 100% of his Prosecco.  

This delicious Rosé Prosecco is made of 90% Glera and 10% Pinot Noir, spending five to six days with skin contact in stainless steel at 22° c, followed by first fermentation. The Glera and and the Pinot Noir are fermented separately. Secondary fermentation by Charmat method followed by three months aging in tank.