Winemaker Notes
Critical Acclaim
All Vintages
The Premium SYLTBAR Sparkling products are naturally low in sugar and it all starts with the fermentation process, or rather, the double fermentation process. The grapes start in a thermal-controlled stainless steel tanks for 10 days where the fermentation turns the grapes into wine. Next, the wine moves to pressurized tanks for the 25-day sparkling process. Then, it is held for another 60 days in stainless steel tanks, allowing the yeast to work. This leaves only fruit sugar behind from the 100% Glera or 100% Merlot grapes.
Sylt is a very famous German island the hot spot for the Germans which canna can be compared to the American Hamptons or Nanntucket. The Logo which you find on all SYLTBAR products is the shape of the island Sylt as its’s bar sets the standards for extraordinary quality. This particular Prosecco from Friuli/Italy, got famous 30 years ago on Sylt. Sylt is one of the destination in the famous book titled “1000 places to see before you die”.
Project Verde, translated as Green Project, is a set of actions, behaviors and procedures put forward to contribute to the environmental sustainability of the business, in order to respect the existing territorial balance. It is only a segment of a broader concept of "Social liability" that has guided the Sam Simone family in shaping their line of work: with maximum respect for the communities in which the company operates, suppliers, consumers, customers, land, and local cultural heritage.
One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version of Prosecco wine that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While Prosecco wine is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra dry” styles, incorporating higher levels of residual sugar, are quite popular, however.
Prosecco wine is made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.