Keeping Tradition Alive with Modern Winemaking
Founded more than 40 years ago, La Marca® is a winery cooperative representing over 5,000 winegrowers who farm over 17,000 acres in the area of Treviso, in the Veneto region of northern Italy. The name “La Marca” refers to the zone of La Marca Trevigiana, source for the winery’s finest grapes. The winery’s headquarters are in the city of Oderzo, in the heart of Prosecco country. Consulting winemaker for La Marca® Prosecco is Fabrizo Gatto.
Tradition at La Marca® runs hand in hand with modern winemaking techniques, all with an eye to the changing demands of the international market for wine.
La Marca® is particularly proud of its fully sparkling Prosecco Spumante. Prosecco has been taking the international wine drinking public by storm. La Marca®’s Prosecco is a delicious, fragrant and fruity wine that is winning hearts and palates wherever sparkling wines are consumed.
Though relatively new to the international market, Prosecco production reflects a long history of painstaking grape growing and winemaking in its unique region.
The hills of Treviso provide unique soils and microclimates that are perfect for the Prosecco grape (the grape and the wine have the same name). La Marca® adds to that perfection by expertly creating the base wines for their Prosecco and then gently adding effervescence through the Charmat process, the ideal way to protect the wine’s delicate aromatics and delightfully light texture. La Marca® Prosecco is a versatile sparkler, a delight on its own as an aperitif, and for any (and every) special occasion. The wine has the substance and energetic acidity to match a wide range of foods and cuisines: Italian of course, but try it with Thai cuisine, a solid American barbecue, or light appetizers.
Although sold under a single brand, La Marca® Prosecco represents the work, the skill, and the traditions of literally thousands of Italian winegrowers and wine workers who remain dedicated to upholding the traditions and quality standards of their region’s own unique wine.
Light, lively and lovely, all that bubbles need not be Champagne and here is a perfect alternative. Paired with Asian, Indian, meat, fish or solo, we liked La Marca Prosecco a lot. And at $17.00 SRP, the value is there.
La Marca Prosecco NV = $17.00
Copyright 2011 By Punch In International. All Rights Reserved disclosure
La Marca Prosecco
La Marca Prosecco is a sparkling wine made in the Trevisio area of Northern Italy from the Prosecco grape. Prosecco is characterized by light and delicate fruit and floral aromatics, relatively low alcohol levels, and a friendly mouthfeel. Prosecco is best consumed soon after production while it still retains its youthful fruitiness and stimulating acidity. La Marca Prosecco, produced by a winegrower cooperative founded more than 40 years ago, brings top quality at a friendly price.
La Marca Prosecco is produced from 100% Prosecco grapes harvested in early September, and sourced from hundreds of small vineyards throughout the region. The grapes were crushed immediately after harvest before being pressed in gentle membrane presses. The juice was allowed to cold-settle before the initial fermentation occurred in stainless steel at 59-65º F. The still wine underwent aging on the lees prior to a secondary fermentation using the Charmat process at a temperature of 59 º F.
This sparkling wine is pale, golden straw in color. Bubbles are full textured and persistent. On the nose the wine brings fresh citrus with hints of honey and white floral notes. The flavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast. The finish is light, refreshing, and crisp.
La Marca Prosecco has the charm to stand alone as an aperitif, but it also has the body and the acidity to match well with a range of fragrant and spicy dishes. Try it with seafood, mild cheeses and any tomato-rich dish, or even with fruit-based desserts.
Varietal Content: 100% Prosecco
Varietal Origin: DOC Veneto
Alcohol: 11.30% by vol.
Residual Sugar: 1.7 g/100ml
Total Acidity: .58 g/100ml
Italian Sparkling Wine, ©2010 La Marca USA, Hayward, CA. All rights reserved.
Prosecco: Both a Grape and a Wine
The term Prosecco refers to both a grape and to the wine from which it is produced. Both wine and grape are named after the village of Prosecco near Trieste on the northeast Adriatic coast bordering Slovenia, the area where the grape is thought to have originated.
The Prosecco is an energetic, vigorous vine which produces loosely-packed clusters of golden berries. It thrives on the hillside vineyards of northern Italy, particularly in the province of Treviso in the Veneto region.
The Prosecco grape, whose original name in Latin was Glera, has been cultivated—at least for still wine—since Roman times. The wine produced in those times may well be the vinum pucinum so prized by Latin historian Pliny the Elder. In one form or another, Prosecco wines have been produced and appreciated ever since.
Sparkling Prosecco is an early 20th century phenomenon. Initially, most of this wine was sweet, but by the 1960s lighter dryer styles of Prosecco began to appear. By the turn of the 21st century the trend toward light dry Proseccos, largely in fully effervescent spumante styles, was clear. The result of a long history of refinement as a local specialty, Prosecco is a one varietal wine rather than a blend as is the case with many other sparkling wines of the world. Since the grape is prized for its delicate flavor and aromatics, the wine is made sparkling using the gentle and relatively quick Charmat method.
Enjoyed worldwide on its own or as the base of the popular cocktail called the Bellini (a delicious mix of Prosecco and peach puree), Prosecco serves as an increasingly popular (and less expensive) alternative to Champagne. In contrast to Champagne’s rich flavors and complex secondary aromas, Prosecco delivers stimulating concentrated primary fruit and floral aromas, often of apple, pear, white peach and apricot. The wine has the charm to stand alone as an aperitif, and sufficient body to stand up well to a wide range of foods and cuisines.