Tenuta Sant'Anna Prosecco Extra Dry
Prosecco is easily Italy’s most popular sparkling wine and Tenuta Sant’Anna Prosecco Extra Dry is one of the best out there. Light, refreshingly effervescent and well-priced, Prosecco is a popular before-dinner drink (aperitivo), not only in the Veneto region in northeastern Italy – which is Prosecco’s traditional home – but throughout the length and width of the country. While delicious on its own, Prosecco can also be served throughout the meal especially with seafood and shellfish, light salads, tempura and sushi.
Critical AcclaimAll Vintages
The estate was born in the 60s in the heart of the DOC Lison Pramaggiore where, since Roman times, the clay soils of this area were dedicated to viticulture, and so throughout the Middle Ages, during which these lands supplied wine to the Republic of Venice at the height of its splendor.
140 hectares of vineyards are the Company's most precious patrimony, which better than anything else certifies the link with the territory and with nature. The clayey and impermeable soils, cracked under the summer sun, shape the character of the wines and confer that softness and intensity that has dignified these lands since ancient times.
The addition of control and management of the supply chain, from the vineyard to the glass, passing through the bottling, guarantee the authenticity and freshness that have distinguished our Sparkling Wines and Wines for years.
The company's mission in over fifty years has never changed: to guarantee a characteristic product, in line with the expectations of the most demanding consumers, capable of resisting, and often improving over time.
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.