Prosecco Pisani Extra Dry

“Pisani, Pisani, it’s lovely over a blarney. You sip a bit and swing your hips, then go and eat a sarnie” goes the old rhyme. Mind you, as is often the case with these things, this rhyme is slightly inaccurate. While it’s true that Pisani is nice over a chat and it might even make you want to dance, we would disagree that it goes well with a sarnie. We suggest that its delicate, blossomy, pear-drop flavours would actually go quite well with a creamy crab vol-au-vent.

In 1887, Franceso Mionetto opened the Mionetto winery, in the gently rolling hills of Valdobbiadene, in the heart of the Conegliano-Valdobbiadene DOCG area. In its 125 years of history, Mionetto has become a flagship for the area and a shining example of Prosecco production at an international level. The takeover of the winery in 2009 by the German Group Henkell & Co. Sektkellerei KG, has led to the growth of exports, whilst retaining continuity of management style and cultural ties with the winery's local area.

Winemaker Alessio Del Savio qualified as a technician specialised in viticulture in the 1980s and, following a diploma in Oenology, he attended courses at the University of Udine and at Unindustria (industrialists’ union) in Treviso to further refine his knowledge about wine analysis techniques. After working as a Production Manager for WISCo S.p.A. in Crocetta del Montello, Treviso, hw joined Mionetto S.p.A., Valdobbiadene, in 2000, as an Oenologist and Technical Director. He later became a member of the board in 2008. Mr Del Savio was appointed Mionetto Spokesman of the Management Committee for Henkell & Co. in January 2013 and has recently been named delegate councillor of the Board of Directors. He is also a councillor of the Prosecco DOC Protection Consortium’s Board of Directors and is also a councillor of the Unione Italiana Vini since June 2013.

The Glera grapes come from the DOC area in Veneto. They use the Charmat (or ‘tank’ method) is used, in which secondary fermentation takes place in a tank. No eggs or dairy are used in the winemaking process.

The wine is straw yellow in colour, with bright green highlights. The perfume is intense and with characteristic floral and pear aromas. It is dry, refreshing and clean on the palate and makes an ideal aperitif.