Anna Spinato was in Vancouver last week talking Prosecco, a wine her Venetian family has made since 1952.
The company recently celebrated its 70th birthday, and Anna used it to demonstrate to her collaborators and most loyal customers “that it makes no sense to give up on the past only to create new styles.”
For Anna, that meant returning to Verduzzo, an authentic wine to celebrate a historic anniversary. The Spinato Verduzzo is from Treviso, a grape that the Treviso provincial ampelography of 1869 certified as “a preferable variety for luxury wine,” a vine that today would be defined as indigenous and one of great versatility that is not to be confused with the Verduzzo from the Friuli region.
Her memories include walking the vineyards around the Piave river, where she first encountered the enchanting Bellussera farming method, founded by the Bellussi brothers at the end of the 19th century in Treviso, used mainly for native vines of the oldest clones. The unique technique has two purposes: it leaves the land below the vines for grazing poultry and other crops while keeping the fruit off the ground and away from the humidity of the earth, preventing any number of diseases.
The organic and vegan Prosecco from Anna Spinato is a delicious sipping, entry-level Veneto bubble to light up any afternoon or early evening gathering. The colour is light straw/yellow colour with a persistent effervescence. Expect some floral jasmine notes on the nose and a sweet lime entry. The palate is creamy and punctuated with lemon-lime citrus and almond notes. Perfectly balanced, it is finished with a bump of residual sugar that helps it with spicy dishes.
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