Santa Margherita Prosecco Superiore

Santa Margherita's Prosecco Superiore comes from Valdobbiadene in the Veneto, inside the DOCG zone that sits on the hills north of Treviso. It is made from Glera and bottled at 11% ABV. The Superiore designation matters here: it points to the steeper hillside vineyards of the core zone, rather than the flatter plains covered by the broader Prosecco DOC. Wines from this area are usually lighter and more aromatic than most. In the glass, expect a pale straw color and fine, lively bubbles. The aromas follow the style's typical profile: green apple and pear, with a citrus-blossom lift. The palate should be dry and crisp, with bright acidity and a light body. There is no oak influence and no tannin, as in all Glera sparkling wines. Fruit and freshness come first, and the finish is clean and short. Serve it well chilled, around 6 to 8°C (43 to 46°F). That keeps the acidity sharp and the bubbles fine. It needs no decanting, and pouring it into a decanter would only let the mousse go flat. A tulip-shaped white wine glass or a universal sparkling glass is the better choice than a wide coupe. It narrows toward the rim, which holds the pear and blossom aromas and keeps the fizz lasting longer. At the table, its acidity and light frame suit salty, delicate foods: prosciutto di Parma with melon, fried calamari, tempura vegetables, fresh mozzarella, risotto with asparagus or peas, and simple shellfish. It is also a natural aperitivo pour for a gathering before dinner. This is a bottle to drink within a year or two of purchase, while the fruit and freshness are at their best. It is not meant for cellaring.