Rosé Prosecco was inevitable; the only question was when. In May of this year the wine earned D.O.C. status, and the first bottlings are starting to hit U.S. shores. The sparkler must be based on the white Glera grape that is Prosecco’s quintessence, and earn its color and rosy flavors from a ten-to-fifteen-percent addition of Pinot noir.
For La Gioiosa’s 2019 rosé Prosecco — presumably made in anticipation of D.O.C. approval — the Glera was pressed directly into temperature controlled tank, while the Pinot was pressed and briefly macerated, cold, to extract color. The musts were blended and inoculated for the second, tank fermentation, which was halted by chilling at 12 g/L residual sugar. The wine aged for two months on lees before bottling.
The result is spring-pink and fragrant of strawberries, rhubarb, kiwi, and lime peel. Its body is animated by tiniest bubbles that relax into languid, persistent chains, and its flavors suggest cranberry or pomegranate; tart and refreshing. The sugar — higher than I usually like in Prosecco — feels appropriate to counterbalance the sharp fruit, and the finish is ever so slightly bitter and savory.
It proves a good aperitif sparkler: low alcohol, affordable, and tasty with crispy snacks.
2019 La Gioiosa Rosé Prosecco DOC
11% abv | $14 (sample); imported by Ethica Wines
