rating B+
standout prosecco producer focusing on quality rather than volume
about Caterino Sommariva converted the family’s plantings from the fertile plains to the hillside slopes by the villages of Conegliano and Valdobbiadene in the 1970s—slopes which are now considered to produce the best prosecco. His daughter Cinzia is now central to the development of the winery. The winery building is called “Palazzo Rosso,” which refers to the local red-coloured, iron-rich soils. 15,000 cases produced annually.
wines tasted
Superiore Brut NV ($18)
An excellent example of how prosecco doesn’t have to taste confected; instead, it’s fresh, fruity, and aromatic, not that complex but very enjoyable. 9g/l of residual sugar complements the fruity nature of the wine.
“Il Rosa” Spumante Rosato Brut NV ($18)
Not categorised as prosecco as it’s 60% Raboso, 40% Pinot Nero—the recent prosecco rosé category must be 75% Pinot Nero. But Cinzia believes Raboso, a black variety local to Veneto, is ideal for sparkling wine due to its high acidity. That’s apparent in this rosato, where there is a drying finish despite 12g/l residual sugar. Fruity and lively, though not quite as engaging as the white prosecco.
website https://www.sommariva-vini-it
phone +39 0438 784316
address Via Luciani, 16/A San Pietro di Feletto
