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Results from the 2024 Nationals – Winery of the Year
SpearHead Winery By veteran NWAC judge DJ Kearney This boutique Kelowna estate achieved an unprecedented and astonishing triumph at the 2024 National Wine Awards of Canada, capturing both Best Performing Small Winery of the Year, and Winery of the Year trophies. Congratulations to the entire SpearHead Winery team for this truly excellent result. To paraphrase […] More
Results from the 2024 Nationals – Best Performing Small Winery of the Year
SpearHead Winery By veteran NWAC judge DJ Kearney For the second time in three years, Kelowna’s SpearHead Winery has won the Best Performing Small Winery of the Year. Victorious with a total of 12 medals, this boutique benchland estate makes roughly 5,000-6,000 cases of wine each year, half of which is pinot noir. This excellent result […] More
Results from the 2024 Nationals – Platinums
Announcing the Results from the 2024 National Wine Awards of Canada Today we are very pleased to announce the 2024 Platinum medal winners. We conclude the announcements this week with the Best Performing Small Winery and Top 10 Small Wineries tomorrow and the Winery of the Year and the Top 25 Wineries in Canada on […] More
National Wine Awards of Canada
Canada's premier wine awards. In 2022, 24 judges tasted over 1,900 wines from 250 wineries across the country to identify Canada's top wines.
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Prosecco is a sparkling wine made in Veneto, one of Italy's main producing regions, in the Northeastern part of the country, more specifically in the Valdobbiadene and Conegliano areas, which are named in the DOC appellations. The name is also often used for the grape used to make the wine, although the variety was officially renamed glera in 2009. Unlike champagne, Prosecco is almost always produced using the Charmat method, in which the secondary fermentation takes place in stainless steel tanks, making the wine less expensive to produce. This inexpensive character has been a key factor in Prosecco's fast-growing popularity in the last two decades. A few producers do make traditional method cuvées, using a second fermentation in bottle, or an even more traditional style called Col Fondo (with the bottom, litterally, or with the lees, more precisely), with some lees remaining at the bottom and making the wine slightly cloudy with a different flavor profile.
