We’re welcoming March with a bottle of prosecco– always a safe bet, but with Rosenthal on the label it’s nearly a sure thing! We once advised a friend, who was uneasy about the thought of ordering wine at an upcoming business dinner, to just ask the restaurant for a Neal Rosenthal wine. She got a Standing O!
The terms, “artisan, traditional, and natural” are more than words on a label, they’re part of this wine merchant’s philosophy. When Rosenthal talks about Enoteca Bisson and Pierluigi Lugano’s care and passion as a grower and producer of distinctive wines, you can begin to appreciate the vision and effort that goes into his prosecco.
Vino Frizzante Prosecco (Glera in Italy) 2010 Bisson is produced in a “bone-dry style.” That would normally be enough for me to take a pass on a sparkler, but one sip and I was intrigued.
Bisson Prosecco uses a Crown Cap (also called a “Spark Cap”)
Yes, it was dry but not in an overwhelming way. We both could taste the fruit– concentrated pear? Penny compared the wine’s body to that of a Bollinger Champagne!
When we returned to buy another bottle from Howie Rubin at Bauer Wine & Spirits, he wasn’t surprised, “I find it’s got a little more chalkiness, more like real Champagne.” Rubin pointed to, “...the yeast in the nose. It could be the limestone in the soil, it could be more Champagne-like soil.”
Whatever it is, we’ve added our applause and another bottle to our wine rack. There’s a lot of prosecco out there. “Leave it to Neal Rosenthal to give us something that’s a little drier, a little more complex, a little deeper in flavor,” said Rubin. “It sets it apart from all the rest.”
Vino Frizzante Prosecco 2010 Bisson, Rosenthal Wine Merchant, NY at Bauer Wine & Spirits
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Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino
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