Gazza Golosa /  by mauro simioni

Fresh, white, summery: 6 white wines recommended by Luca Gardini  27th of July 2015

Prosecco has become the most sold wine in the world. Surpassing the champagne, we are already way over the 300 millions of bottles. However now the challenge is not much growing the numbers, but improving the quality.

This is the bet of Villa Pendola, a “young” property located in the fluvial island in the river Sile’s Natural Park, in the province of Treviso. We particularly liked the Isolaprimo, a clean and luminous Brut Prosecco, with compact bubbles with strong litic notes and at the same time soft and with creamy and crunchy bubbles, and a pleasant aromatic closing and end.

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Sole 24ore Food24 /  by mauro simioni

Isolaprimo, the prosecco extra dry perfect throughout the entire meal

By Davide Paolini

24th of September 2014

 

It’s been the protagonist of the wine-making scene of these past years: Prosecco. On the winds of the success of this modern wine, sold at a price, positioned in the economic reality, ready to be poured in different times of the day (before meals, lunch, dinner and after dinner), and with its most diverse food combinations, I found new producers, amongst which Villapendola.

 

This company, of around 20 hectares, at the core of the river Sile’s Natural Park, in the fluvial island of Villapendola (Treviso), produced 3000 bottles in 2013 that, with the grape harvest of 2014, will become around 5000. The abundant rainfalls, thanks to hand-picking the grapes’ bunches selecting them one by one, allowed the harvestig of 50% of them, for the production of the Isola Primo, Prosecco Doc Treviso, to which are reserved 7 hectares of the property. A production of the extra dry type of 1000 bottles in 2013 (2000 in 2014) realised with “Sylvoz” method, born in the area and vinified in the Istituto Enologico of Conegliano. The grapes, 100% Glera, are vinified without being mixed with grapes of other vineyards.

The Isola Primo Extra Dry 2013 of Villapendola company is an harmonious wine, with fruity notes but a sapid after-taste, its peculiarity is that of being a prosecco perfect for the entire meal. A niche product. The other wines produced are: the brut and the “Solitario”, fermented in the bottle (sur lie) according the ancient Trevisan tradition that leaves a deposit at the bottom of the bottle; a successful version that is having great success in the production area.  

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