"A minerally nose turns to dry lemon peel character on the palate. Very dry, with a tight fizz and a crisp finish. Drink now. "
In 1982, the Mionetto family introduced autoclave fermentation by switching to the Charmat method, which allows for better preservation of the flavors and aromas of Prosecco. Prosecco is an especially challenging wine to produce because of historical ownership laws in the region. Wineries traditionally do not own their vineyards or own very little and most Prosecco vineyards are small, ranging in size from only 1-4 hectares. It is the winemaker's job then not only to produce a high quality sparkling wine, but to maintain the relationships with local farmers who provide the grapes. Mionetto is fortunate to have relationships with vineyard owners that date back for generations. Many of the farmers have been working with Mionetto for over 40 years. The strength and longevity of these relationships can affect the quality and quantity of grapes provided to a winery. These relationships have been passed from generation to generation within the Mionetto family.