Prosecco is the most popular sparkling wine in the world, and the Prosecco region in Italy is having a hard time keeping up with demand. To learn more about Prosecco read A Bubbly Biography - The Story of Sparkling Wine - Part 2: Italy and The New World.
This is the second of a three part series of Brut Prosecco reviews. I'll be reviewing Bisol Jeio Prosecco Brut, Mionetto Prosecco Brut and Villa Sandi Prosecco Brut.
The incredibly stunning house of Villa Sandi was built in 1622 and, like the other Prosecco's in this series, is located in the Valdobbiadene. It's owned by the Moretti Polegato, who also have a long history of quality wine production. Like producers of Asti, Villa Sandi chills the unfermented must so it can be halted and then fermented on demand, guaranteeing that their shipments are the freshest of the fresh year-round.
I'm walking into this review kind of biased because I've always liked Villa Sandi's Brut Prosecco. Let's see if I still feel that way after six twists and a hiss.
The head is much foamier than the Jeio and the Mionetto and it sticks around longer, but it still disappears after about ten seconds. There's also less bubbles rising from the bottom, and they're larger than the others as well. The color is a pale straw yellow.
The nose is like the lunch of somebody who's trying to drop some pounds and making you feel really about yourself while you're sloppily shoving a large steak and cheese sub in your mouth. There's aromas of cut up pieces of apples, pears and peaches. There's also a crisp fresh air sensation to the nose, like the first morning of frost on the ground in autumn.
In the mouth it has that crisp and clean sensation too, but it's still not super-super dry. For flavor it's a rampage of tart apple trampling all over your taste buds and the finish has an airy-moussey feel to it.
This is my favorite of the bunch and it's the least expensive of them. For $10 this is some damn good bubbly. I give it a 4.5 out of 5 for price vs. quality, walking the line between Recommended and Highly Recommended.
The incredibly stunning house of Villa Sandi was built in 1622 and, like the other Prosecco's in this series, is located in the Valdobbiadene. It's owned by the Moretti Polegato, who also have a long history of quality wine production. Like producers of Asti, Villa Sandi chills the unfermented must so it can be halted and then fermented on demand, guaranteeing that their shipments are the freshest of the fresh year-round.
I'm walking into this review kind of biased because I've always liked Villa Sandi's Brut Prosecco. Let's see if I still feel that way after six twists and a hiss.
The head is much foamier than the Jeio and the Mionetto and it sticks around longer, but it still disappears after about ten seconds. There's also less bubbles rising from the bottom, and they're larger than the others as well. The color is a pale straw yellow.
 |
| VILLA SANDI |
In the mouth it has that crisp and clean sensation too, but it's still not super-super dry. For flavor it's a rampage of tart apple trampling all over your taste buds and the finish has an airy-moussey feel to it.
This is my favorite of the bunch and it's the least expensive of them. For $10 this is some damn good bubbly. I give it a 4.5 out of 5 for price vs. quality, walking the line between Recommended and Highly Recommended.
QUALITY VS PRICE RATING
Price: $10
Rating: 4.5/5 = Recommended / Highly Recommended. (what does that mean?)
The bottle used was supplied free of charge for the purpose of this unpaid review. To have your wine reviewed follow this link.
The bottle used was supplied free of charge for the purpose of this unpaid review. To have your wine reviewed follow this link.
0 comments:
Post a Comment