Lamarca Prosecco

Introduction

La Marca Prosecco is a sparkling wine from Italy, specifically produced in the Veneto region, an area renowned for Prosecco production near Venice and the Dolomite Mountains. It holds the D.O.C. (Denominazione di Origine Controllata) designation. The wine is produced by the La Marca winegrower cooperative, founded in 1968, which represents 5,000 local winegrowers. The wine's style is an ambassador for Prosecco and the Veneto region, bringing the flavour of Italian La Dolce Vita.

Wine Description

This Prosecco is pale, golden straw in colour and sparkles with lively, full-textured, and persistent bubbles. The aromatic profile is intense and fragrant, offering aromas of fresh-picked citrus, ripe lemon, and white pulpy fruits, along with hints of honey and white floral notes, such as honeysuckle blossoms.

The varietal composition is $100\%$ Glera (historically known as the Prosecco grape), which is required to be at least $85\%$ of the wine by D.O.C. rule. On the palate, the wine is crisp, fresh, and clean, bringing fruity flavours of green apple, juicy peach, and ripe lemon. The taste includes touches of grapefruit, minerality, and some toast, balanced by a subtle sweetness and bright, harmonious acidity. The sweetness of the wine is generally considered extra dry, or on the sweeter side of the extra dry bell curve. The residual sugar is approximately $1.7\text{ g/100ml}$. The secondary fermentation is carried out using the Charmat method in a pressurized tank, which results in a creamy texture. The finish is light, refreshing, and crisp with a delectable hint of sweetness and a pleasant lemon-mineral quality. The alcohol level is $11.0\%$ or $11.3\%$ ABV.

Accolades

• Berliner Wine Trophy - Gold Medal (for the D.O.C. Treviso Extra Dry Collezione Bouquet)

• Sommeliers Choice Awards - Silver Medal

• The Prosecco Masters - Silver Medal (for the DOC Treviso Extra Dry Bouquet Collection)

• Wine Spectator - 90 points

Food Pairing

La Marca Prosecco is extremely versatile and excels as an aperitif, or can be an all-course wine. Its hint of sweetness and crisp acidity balance well with a range of foods.

• Seafood: Shellfish, shrimp cocktail, fried foods, and lighter fish such as sole or snapper.

• Meats and Appetizers: Salty cured meats like prosciutto and salami (where the acidity cuts through the fat), charcuterie boards, light hors d’oeuvres, and finger-food.

• Cheese: Mild cheeses, soft creamy cheeses like Brie and Camembert, and hard cheeses like Parmigiano-Reggiano.

• Other Dishes: Brunch favourites like eggs benedict and mimosas, salads, tomato-rich dishes, pasta, and pizza.