David Noto is the founder of Altaneve, who descended from over ten generations of Italian wine makers. He grew up in a family whose history was entrenched in the world of winemaking. He worked as an engineer in Italy, but it was only after moving to the United States and working in finance that he became struck by the lack of high-quality Prosecco on our shores, and returned to the rich vineyards of Italy to create a Prosecco that appealed to U.S. wine lovers.
David is now expanding Altaneve’s reach and has plans to launch a Glera grape based sparkling rose in the near future. David comments that their vineyards in the foothills of Dolomites have provided Prosecco for over 2,000 years, and I wanted to provide a luxury brand of Prosecco for wine connoisseurs in the United States, both in terms of taste and quality.
We asked David for a recipe he thinks best captures the true essence of spring. Of course, he handed us a recipe that uses their classic Italian sparkling wine, Altaneve, that epitomizes the best Prosecco the world has to offer. Its crisp character and persistent fine aesthetic feature notes of peach, pear and honeysuckle!
3 oz. Altaneve prosecco brand
2 oz. Campari
1 oz. soda/seltzer water
Orange slice to garnish
1. Combine Altaneve, Campari and soda water in glass filled with ice.
2. Stir well and garnish with an orange slice.
Altaneve is made of 100% handpicked Glera grapes, which give it a special minerality and elegance. Its crisp character and persistent fine perlage has garnered superlative reviews from critics and customers alike and is appreciated by both wine aficionados and adventurous social drinkers.