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Results from the 2025 Nationals – Winery of the Year
Mission Hill Family Estate By Anthony Gismondi and David Lawrason The Okanagan hilltop winery with the stunning vistas has returned to the top of the heap once again at the 2025 WineAlign National Wine Awards of Canada. It first happened when Mission Hill Family Estate took Winery of the Year honours at the inaugural awards … … Continue reading More
Results from the 2025 Nationals – Best Performing Small Winery of the Year
Laughing Stock Vineyards By NWAC judge HJ Cha HJ (Huijeong) Cha is a certified Sommelier and WSET Diploma holder pursuing her wine studies as a Master of Wine candidate. She is a reviewer and contributer at Gismondi On Wine. The title of this year’s Best Performing Small Winery went to Laughing Stock Vineyards, with standout … … Continue reading More
Results from the 2025 Nationals – Platinum Winners
Announcing the Results from the 2025 National Wine Awards of Canada The 2025 Nationals took place in Penticton from June 21st to 25th. Today, we are pleased to announce the Platinum Medal winners. Category results will be rolling out throughout the rest of July, concluding with the Winery of the Year announcement on August 1st. … … Continue reading 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.
