Cinzia Canzian was inspired to create a Prosecco winery that made wines that would have been served by her grandmother Alice in her osteria. Wines that spoke of the region’s soils and grapes, were bone-dry, mineral and elegant: Prosecco for non-lovers of the current style of Prosecco. Canzian’s vineyards (she uses only estate fruit) are on the Northern border of the Veneto, where the rolling green hills meet the towering cliffs of the Dolomite Range of the Alps, in the Conegliano and Valdobiaddene DOCG regions (the top for Prosecco). Canzian is heavily involved in the farming, which is organic, with no herbicides, fungicides, or pesticides used and integrated pest management used to control insects, and her wines are fermented with indigenous yeasts. The blend for this wine is 90% Glera (the sine qua non grape of Prosecco) and 10% Marzemino, and therein lies the reason this wine cannot use Prosecco on the label. Though Marzemino is an indigenous grape to the region that has long enjoyed continental acclaim, (Mozart gave it a shout out in the opera Don Giovanni, “Versa il Vino! Eccellente Marzemino!”, “Pour the wine! It’s excellent Marzemino!”) Il Consorzio di Prosecco does not permit Marzemino to be blended into Prosecco wines, which calls to mind a previous generation of winemakers making wines outside the Chianti rules to make the “Super Tuscans” that went on to become the most sought after wines of Italy. Bubbles go with everything!