Written by: Alison Napjus | Wine Spectator
June 30, 2022
Wine Talk: Alessandro Furlan
The proprietor of Prosecco success story Ca’ Furlan
How did you get your start as a sparkling winemaker?
My winemaking background is with still wines, as I learned at my family winery where I worked from the early 1980s through the early 2000s. However, in those days I was exposed to the pioneering Friuli producers of sparkling wines, thus curiosity and interest arose. When I left the family business in 2004, I was attracted by the sparkling world, especially Prosecco, and I decided to use my experience in marketing wines in the U.S., where I lived for a period.
In 2007, I decided to create my own Prosecco, and chose a producer-partner with whom I shared decisions, including on the production side. It was good timing, because in 2009 the introduction of the DOC Prosecco boosted this wine to incredible global success. Shortly after, Charlie Trivinia of Regal Wine Imports agreed to join my project and we became partners.
What is the most interesting trend or development you’ve seen in the world of sparkling wine in recent years?
How could I not point out the incredible explosion of Prosecco, which in the past 10 years grew to become the most consumed single-appellation sparkling wine in the world. I also noticed another positive and successful trend where small growers from renowned wine areas, who once used to sell their grapes to larger wineries or cooperatives, decided instead to make a jump to offering their own productions in small quantities with often competitive prices. This means courage and pride—and ultimately results in more choice for consumers.
What is your favorite food pairing with sparkling wine?
The most evident reason why sparkling wines have achieved such success is that they are incredibly versatile and can be paired with a vast array of dishes. My favorite: fritto di mare and fritto misto all’Italiana, which are hallmarks of Italian cuisine. Almost every region in Italy has its own style, which differs from the Adriatic Sea to the Tyrrhenian Sea to the islands of Sicily and Sardinia. Each style features lots of different ingredients and flavors, with one thing in common: oil, and it must be high quality. Thus sparkling wine with its natural acidity and effervescence is perfect to cleanse the palate after this incredibly tasty food.
What’s one piece of advice you would give to a fellow sparkling wine lover?
Sparkling wine consumption goes beyond special occasions. It can be enjoyed by itself with a huge selection of foods, but it can also add sparkle, extra flavor and kick to one’s favorite fruit juice—the most famous being peach and strawberry juice, or when added to bitters and sparkling water for a spritz. Ultimately, I’d say, borrowing the motto of a famous sport watch, it is a “no limits” wine.
Recommended Sparkling Wines
Sparkling Steals
CA’ FURLAN Brut Rosé Prosecco Cuvée Mariana NV, 90 Points
Bubbly Bargains
CA’ FURLAN Extra Dry Prosecco Cuvée Beatrice NV, 88 Points
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