{"id":7056084,"date":"2026-09-03T18:16:55","date_gmt":"2026-09-03T18:16:55","guid":{"rendered":"https:\/\/som2nypost.com\/uncategorized\/sparkling-wine-for-everyday-enjoyment-pull-that-cork\/"},"modified":"2026-09-03T18:16:55","modified_gmt":"2026-09-03T18:16:55","slug":"sparkling-wine-for-everyday-enjoyment-pull-that-cork","status":"publish","type":"post","link":"https:\/\/som2nypost.com\/?p=7056084","title":{"rendered":"Sparkling Wine for Everyday Enjoyment \u2013 Pull That Cork"},"content":{"rendered":"


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There is much to like about Prosecco \u2014 it\u2019s easy drinking, low in alcohol, affordable and it sparkles. Its affordability makes it practical for everyday occasions and you needn\u2019t feel guilty using it to make a mimosa or other cocktail \u2014 that\u2019s how it\u2019s meant to be enjoyed. Today we\u2019re tasting two examples made by Villa Sandi, provided as tasting samples<\/em>.\u00a0<\/p>\n

According to Italian Wine Central the Prosecco DOC covers \u201call of central and northeastern Veneto and all of Friuli\u2013Venezia Giulia\u201d, as depicted on their map<\/a>. Within this large region two small DOCGs, Conegliano-Valdobbiadene and Asolo (Asolo Prosecco)<\/a>, have been defined in the eastern, hilly portion of Veneto.\u00a0<\/p>\n

The topography of this part of northern Italy is flat toward the south and mountainous as it stretches north. The climate is influenced by the region\u2019s rivers, Alpine mountains and the Adriatic Sea. (1)<\/p>\n

Both Proseccos we are tasting today are made using the charmat method (tank fermentation) to achieve the bubbles. The grapes are lightly pressed and a still white wine is made. The still base wine is placed in pressurized, temperature-controlled tanks along with sugar and yeast to start the second, bubble inducing, fermentation. The pressurized tanks keeps the bubbles in the wine. When the required alcohol and sugar levels are achieved fermentation is stopped by refrigeration and the wine is bottled.\u00a0<\/p>\n

This method of sparkling winemaking preserves the grape aromas and fruit flavors resulting in a fresh, light, sparkling wine typical of Prosecco. Most Prosecco is not vintage dated.<\/p>\n

Prosecco DOC and Asolo Prosecco DOCG regulations require a minimum of 85% Glera grapes in the wine. This informative article<\/a> from the San Francisco Wine School explains a bit about the Glera grape\u2019s characteristics, its recent name change, and changes in the designations that control production. <\/p>\n

In the case of these two wines, the Treviso Prosecco grapes are sourced from the plains and hills around Treviso. The Asolo Prosecco grapes are grown in a very specific part of Treviso province on the Montello and Colli Asolani hills at the foot of the Dolomites.<\/p>\n

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Villa Sandi Il Fresco Treviso Prosecco DOC<\/figcaption><\/figure>\n

Villa Sandi Il Fresco Treviso Brut Prosecco DOC<\/strong> \u2014 very pale yellow with large, generous bubbles. Generous aromas include white flowers, pears and white peaches. Flavors are citrusy with hints of flowers and pears and mouth-filling bubbles. The wine has a round mouthfeel, but without obvious sweetness.<\/em> 11% ABV. SRP $18<\/p>\n

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Villa Sandi Asolo Prosecco Superiore Brut DOCG<\/figcaption><\/figure>\n

Villa Sandi Asolo Prosecco Superiore Brut DOCG<\/strong> \u2014 straw colored to light golden with generous, large bubbles. Flavors include oat hay, dry wheat and hints of stone fruit. Flavors are mostly mineral-driven with just hints of floral or stone fruit flavors and generous, mouth-filling bubbles. The wine is not as round in the mouth, and finishes clean without perceived sweetness.<\/em> 11% ABV. SRP $20<\/p>\n

Both Proseccos are easy-drinking sparkling wines made to enjoy with brunch, on the patio or alongside a light summer meal. And if you\u2019re in the mood for a mimosa, don\u2019t hesitate. If you\u2019re a little more ambitious, search for Prosecco cocktail recipes. Extra effort beyond chilling these wines is not required, however. I would use the Il Fresco for cocktails and sip the Asolo on its own. Both wines are widely available online and from Wine.com.<\/p>\n

Thanks to Colangelo & Partners<\/a> for organizing our tasting.<\/p>\n

Cheers!<\/p>\n

(1) Nickles, J. (2025).\u00a02026 Certified Specialist of Wine Study Guide<\/em>. Society of Wine Educators.<\/p>\n

Related<\/em><\/h3>\n<\/p><\/div>\n