Sun Goddess by Mary J Blige Prosecco
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Straw-yellow color with citrine glints. The nose is intense and extremely elegant, displaying fruity aromas of apple, pear, and peach. Creamy and velvety, this Prosecco has a structured body rich in volume and smoothness. Acidity is pleasant and perfectly balanced, for a fresh feeling and a delightful after-taste.
Perfect as a glass between meals and for aperitif time, Sun Goddess Prosecco boasts a structured, crisp, and refreshing flavor that easily accompanies many dishes. The best pairings include shellfish and seafood starters (oysters, shrimps, lobsters), crudités in general, salads, cheeses, cured meats. Delicious with Asian dishes like sushi and sashimi.
Sun Goddess is produced with love and passion from the sun-kissed vineyards owned by the Fantinel family. Mary J. Blige and Fantinel have partnered to create a stunning lineup of Sun Goddess Wines. This partnership combines beautiful wines from Friuli Venezia Giulia with the powerhouse MJB to bring an amazing brand to life. Mary J. has eight multi-platinum albums, nine Grammy Awards, two Academy Award nominations, and many more accolades. Her love of wine was brought to life when she met Marco Fantinel, and they worked closely together to create these exceptional wines from the Northeast of Italy.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.
The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge. The styles of wines produced in this region of Italy's far north-east reflect this merging of cultures. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the approachable Pinot grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli or Collio. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights, which allow grapes to ripen slowly and evenly.
In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla gialla and Malvasia Istriana.
Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which abutts Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.