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  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_010.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_003.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_002.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_012.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_011.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_009.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_008.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_007.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_006.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_005.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_004.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_001.jpg