A glance at the first few of the 35 million results produced by a Google search for “numerology” reveals that expansion and creative self-expression are among the traits associated with the number three. Three tripled can represent three’s energy thrice as powerful, or it can be reduced to nine. Numerology’s cyclical aspect defines the last single digit as the completion of a cycle, indicative of a new beginning. Befittingly, both interpretations correlate with Montelivini's newest sparkler: Asolo Prosecco Superiore DOCG Brut Millesimato 2020 "FM333.”
Prosecco is the world’s best-selling sparkling wine and the Asola Superior DOCG, located in the Veneto around 50 miles north of Venice, produces some of the finest, characterized by crisp acidity, delicate minerality, and unmistakable freshness. For 135 years, the Serena family has presided over Montelvini Prosecco, one of the spumante’s most prominent and prolific producers. Their Serenitatis collection includes Asola Prosecco Superiore DOCG Brut, Asolo Prosecco Superior DOCG Millesmimto Extra Brut, Prosecco DOC Rosé Treviso, and Asolo Prosecco DOCG Il Brutto Sui Lieviti, a natural Prosecco realized via the ancient (pre-autoclave) method with the second fermentation occuring in the bottle. This summer, Montelivini released the Asolo Prosecco Superiore DOCG Brut Millesimato 2020 "FM333.” A project years in the making, the endeavor established the first Cru of the Asola DOCG.
Montelvini's Asolo Prosecco Superiore DOCG Brut Millesimato 2020 "FM333”
“For us, it is a dream that became a reality,” says Alberto Serena, CEO of Montelvini and, with his sister, the family’s fifth generation. His father, Armando, is the current president. “The culmination of a research path that we have been pursuing for years and which represents the excellence of our company's sparkling skills and the quality that our territory is able to express.”
The wine is named for Fontana Masorin, a vineyard on the hill of Montello where the Glera grapes for the FM333 are grown. The DOCG’s average altitude is 200-250 meters (656 - 820 feet), but these two hectares of red clay soil lay perched at an altitude of 333 meters (1092 feet). Named for a water source that laps the edges of the estate, the vineyard is also tied to the number three via local lore. Legend says that once upon a time, three spiteful peasants colluded to contaminate the water until a woman — either a nymph, fairy, or some even say the Madonna — transformed them into wolves. The water subsequently became clear and an invaluable source of wealth for the local inhabitants.
Suitably, an aura of mystique cloaked the FM333 launch dinner, which Montelvini celebrated in the Fontana Masorin vineyard. The Prosecco’s elegant black and gold packaging inspired the decor and even the menu. A full moon appeared shortly after the bottles were uncorked as cellists from the local conservatory played. And the number three lingered. Sarah Serena, Alberto’s sister who oversees the management side of the family business, shared that Montelvini recorded three million euros in revenue the previous month, and this year marks the 33rd Montelvini harvest for Stefano Nandi, the winery's oenologist.
Alberto Serena
The technique for FM333 undergoes one fermentation instead of Prosecco’s standard two. The grapes are hand-picked and the wine is made from the mosto fiore which translates to "flower must" or the first pressing of the pulps and skins. The must is stored cold to keep the aromas intact then decanted without any additions like adjuvants. A single fermentation in the autoclave follows before the wine rests for six months.
The elegance of the bottle translates to the glass. The sparkler features a floral, fragrant nose and a bright vigor and lively persistence on the palate. We sipped it alongside squid ink risotto, the first dish of the three-course dinner. The meal continued with black cod with vegetables and hazelnut butter paired with Montelvini’s Zuitèr Montello Colli Asolani DOC Manzoni Bianco, made from Pinto Blanc and Riesling. A dark chocolate and raspberry mousse coupled with the Luna Storta passito completed the meal.
200-year-old vines recovered by the Serena family
And so concluding one cycle marks the onset of another. Montelvini’s next undertaking involves resurrecting a 16th-century vineyard in Asola where the Serena family has recovered 200-year-old vines that once harvested a local clone of Glera. There are over 700 plantings of the varietal, which has pronounced acidity, and Serena is considering making a classic method wine. It would have a small production, with just around 5,000 bottles. Serena said we’ll have to come back in “two to [fittingly] three years to try it.” Count me in.
The Asolo Prosecco Superiore DOCG Brut Millesimato 2020 "FM333" is available at the winery’s eshop along with their other labels.
Cover photo: Sarah, Alberto, and Armando Serena of Montelvini Prosecco