Local Event

Winemaker Visit: Cinzia Canzian Of Le Vigne Di Alice Prosecco

Cost: $15

Wednesday, October 21 · 5–7pm · The Wine Bar at Flatiron SF

This is Prosecco for people who think they don't like Prosecco.

Cinzia Canzian spent almost twenty years working at her husband's winery and for the Prosecco consortium before starting Le Vigne di Alice in 2004. She named it for her grandmother Alice, who ran an osteria where wine and conviviality flowed freely. Cinzia's idea was simple but radical for the region: grower Prosecco that tastes of the grape and the soil, made bone-dry. While most of the area chased the sweet, easy money of Extra Dry, she bottled Brut and Brut Nature, with no sugar added at all. Hers was the first Brut Nature Prosecco to catch the attention of sommeliers looking for something besides Champagne, and it's still one of the best.

Her 12 hectares sit in the UNESCO-listed hills of Prosecco, where rolling green vineyards climb toward the Dolomites. The vineyards are covered in cover crops and farmed with no herbicides, fungicides, or pesticides. When mealybugs threatened the vines, she joined a University of Padova pilot program that releases their natural predators, including a ladybird beetle with the excellent name "mealybug destroyer."

Cinzia keeps experimenting. Alongside the Brut Nature, she now makes a Champagne-method sparkler and a bottle-fermented wine that's never disgorged. There's also Tajad, a blend of rare heirloom grapes that her grandfather once made for Alice's osteria in the 1950s, and Osé, a Brut Nature rosé colored with the local Marzemino. Then there's A Fondo, her cloudy, unsulfured col fondo, refermented in the bottle and left on its lees. It's the old farmhouse style of Prosecco, savory rather than fruity, and beer lovers tend to get it right away.

Cinzia is coming all the way from the Veneto to pour them herself.

$15 · Drop-in, no reservation required

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