Absolute freshness is a mantra at Mionetto, the only Prosecco producer to bottle when an order comes in and not a moment sooner. Mionetto has prided itself on this guarantee of quality since 1887.
Alessio del Savio
Founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, Mionetto has an established reputation for quality, tradition and innovation. In the heart of the Prosecco region, Mionetto produces exceptional wines with consistent national and international acclaim.
Throughout Northeast Italy’s Prosecco region, from the Veneto to neighboring Friuli, it is readily acknowledged that Mionetto has been the driving force behind the fast-growing Prosecco wine category. The Mionetto story of global success draws on a blend of tradition and heritage, combined with carefully implemented innovation and sense of adventure. Thanks to Mionetto’s vision and hard work, Prosecco is enjoyed around the world today.
Alessio del Savio
Prosecco’s home is in picturesque Northeast Italy, between the sunny Adriatic Coast to the East, romantic Venice in the South and the breathtaking Dolomite mountains to the North. Tourists ﬂock to this welcoming area where Italians have summer homes dotting the hills. True to its home, Prosecco is known throughout Italy as “The Welcome Wine.” All are refreshing, with a food-friendly low alcohol content (around 11%). For hundreds of years, the wines from the hills have been prized for their combination of refreshing lightness, yet complexity of ﬂavor. Mionetto’s wines all reﬂect their hilly heritage.
Mionetto is one of the area’s oldest wine producers and has long-established relationships with star growers, ensuring a consistent supply of quality grapes year after year.
The Glera grape, formerly known as Prosecco, originated during Roman times and is one of the oldest grapes in Italian history. Its origin and name can be traced back to the town of Prosecco in Friuli. The grapes are transformed into sparkling wine using the Charmat method in which stainless steel tanks and yeast are utilized to produce a natural second fermentation. The process takes approximately 60 days depending on acidity, residual sugar and pressure. The Charmat method allows Prosecco to preserve its original ﬂavors and aromas longer. Prosecco is traditionally a dry wine with hints of apple and citrus ﬂavors.
Prosecco hallmarks are freshness, lightness, delicacy and youth, with easy-to-love, fruity and ﬂoral ﬂavors, rather than the “biscuity,” yeasty notes often found in Champagne. Sergio Mionetto, grandson of Mionetto’s founder, was the ﬁrst to introduce the Charmat technique to the area in the years after WWII. Until then, Prosecco was made using the méthode champenoise (secondary fermentation in bottles). Unlike Champagne’s Chardonnay, Pinot Meunier or Pinot Noir, the delicate Glera grape lacked improvement with bottle aging, and rapidly lost quality within a few months. The Charmat method, by contrast, is ideal for extending the wine’s appealing freshness and fruit.
Absolute freshness is a mantra at Mionetto. It speaks volumes that Mionetto is the only Prosecco producer to bottle when an order comes in and not a moment sooner.
This guarantee of quality is what Mionetto has prided itself on since 1887. A marriage of Italian passion and winemaking expertise, it’s a blend guaranteed to add a welcome sparkle to your day!