Ca' Furlan Cuvee Beatrice Extra Dry Prosecco
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Pale straw in color with very fine bubbles. On the nose, pronounced aromas of lemon, melon, peach, pear, and white flowers. Fruit-forward and off dry on the palate with medium acidity and delicate mousse. The palate matches the nose with a full, lush mouthfeel. This wine has a long finish and is an elegant and balanced Prosecco embodying varietal typicity.
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A person- ality (and a mouthfeel) as frothy as taffeta, this fine value weaves white flowers around aromas of banana, honeydew, and the pear that reverber- ates on the palate along with golden apple. Never mind the brunchtime juice mixers: It's charming enough on its own come apéritif hour.
Veneto-based wine industry veteran Alessandro Furlan made wine at his family’s vineyard in Friuli for years before deciding to start his own label with longtime friend and owner of Regal Wine Imports, Charlie Trivinia. "Ca" means home and family in the local dialect of northeast Italy, so the name Ca' Furlan references Alessandro’s roots in the historic regions of Friuli Venezia Giulia and Veneto, both places Alessandro calls home.
Sourced from some of the best vineyards in the Veneto, Alessandro works with local partners to carefully select and blend the wines to maintain a consistent style with fresh flavors for the Ca' Furlan Prosecco, Prosecco Rosé, and sparkling Moscato. The wines are carefully blended and bottled at a leading Veneto producer’s facility.
The wines in the Ca' Furlan line are named in honor of women in the two founders' families. Prosecco Cuvee Beatrice is named after Alessandro’s daughter, Beatrice. Moscato Cuvee Adriana is for Alessandro's wife, Adriana, and Prosecco Rosé Cuvee Mariana is a Trivinia family name. The gold accents and elegant crown on the packaging encourage Ca' Furlan drinkers to "Crown the Moment," whether it’s a milestone achievement, the finish of a satisfying workday, or a relaxing weekend, with a glass of Ca' Furlan.
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.
One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version of Prosecco wine that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While Prosecco wine is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra dry” styles, incorporating higher levels of residual sugar, are quite popular, however.
Prosecco wine is made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.