Last week we finally got to check something off our New York City bucket list, thanks to Prosecco Altaneve and discover our new favourite sparkling wine in the process. Sailing a miniature sailboat in Central Park’s famous Conservatory Water pool (presided over by Alice in Wonderland to the North) on a spring evening, really is exactly all it’s cracked up to be.
Though the balmy breezes warned of impending rain, the clink of fluted, the smiles of beautiful people, and the flutter of miniature sails seemed as cheerful and bright as the sunniest afternoon, and perhaps indeed that’s what kept the rain at bay.
Treated to all sorts of miniature delights, we also had a wealth of bite-sized Magnolia Bakery desserts at our fingertips, while we got introduced to the arts of model sailing as well as the astonishingly good organic prosecco being poured.
Though, admittedly, we were not so impressed with our own model sailing skills, we were thoroughly impressed with Altaneve, and with the company’s ability to show us a good time.
Altaneve originates from Valdobbiadene, the Italian town reputed for producing the highest quality of sparkling wine. Located in the foothills of the Dolomites, Valdobbiadene’s steep terrain has produced glera grapes for millennia. The terroir and the oenology differentiate Altaneve from other Proseccos.
Altaneve is a Valdobbiadene Prosecco Superiore D.O.C.G. that is composed of 100% glera grapes that are grown exclusively on the steep hillsides of Valdobbiadene. Each hill’s orientation to the sun determines when specific sections of vineyard are harvested to capture the grapes at their peak ripeness. Due to the steep terrain, the grape clusters are hand-picked and hand-selected, one-by-one. This harvesting method results in the freshest grapes that require the least amount of preservatives (sulfites) during the winemaking process. The result is a wine with a unique, floral aroma and an elegant delicateness.
Renowned Prosecco oenologists monitor the entire Altaneve wine making process to guarantee consistent taste and composition. The wine’s bouquet and persistent perlage are developed by an extended secondary fermentation, rarely employed by wine producers.
Photos via R. Couri Hay PR and by Socially Superlative
