The Valdobbiadene Prosecco Superiore Sottoriva promoted overseas by Alan Tardi in The New York Times
SUSEGANA, .16 January 2012 - In the “Sur-lie” version Prosecco is certainly a tradition. A wine that tell a story, the story of the territory its belong to and of the experienced hands that produced it. It has the aroma of home, of simple things and warm laughter. But with the Valdobbiadene Prosecco Superiore Sottoriva sur lie, the tradition has crossed the boundaries of time and space, landing in the United States.
“While some winemakers are exploring new techniques, others are looking to the past. One promising example of this is Sur-lie, which is how prosecco was made before the advent of the autoclave. After the wine is bottled, a small amount of yeast is added and refermentation occurs. But, unlike the classic method, here the sediment remains in the bottle. This makes for a slightly cloudy, fizzy wine that combines a distinctly rustic quality with straightforward elegance and restraint, like the Sottoriva Sur-lie of Malibran, which has the aroma of rising bread dough and a lean, almost metallic attack with prickly bubbles, followed by tart crabapple and a bone-dry finish.” So Alan Tardi, wine journalist of The New York Times described the sur lie Sottoriva of Malibran, citing it in an article in the Prosecco Superiore DOCG.
" We read with great satisfaction the review by Alan Tardi on our Sottoriva Sur Lie – Maurizio Favrel , owner of Malibran, says - proving that even the overseas palates can appreciate this particular type of sparkling traditional wine on which we believe a lot. "
To represent the territory and the name, the New York Times also chose Sottoriva sur lie, already elected as Slow Wine in the Slow Wine Guide 2012 by Slow Food. “It’s the wine of the tradition, the wine we have always produced, the one we have given a modern take in recent years, combining the distinctive properties of territory, history and environment. A modern reworking of a traditional wine.”