(2018) The high quality Prosecco house of Canevel makes its wines in conjunction with the renowed Masi estate of nearby Valpolicella, this off-dry wine from the hillsides of Valdobbiadene in Prosecco being 100% Glera. Very fine, very racy, a golden delicious ripeness, then the 16gl of sugar and a certain peachiness absorbed into the racy sherbet lemon clarity of the fruit and acidity. A balanced, dry impression on the finish despite the sweetness of the sugar being quite obvious.
(2018) This is a very low dosage 'brut nature' with little more than 2g/l of residual sugar, so very, very dry for a Prosecco. It is fairly neutral on the nose, a little apple and fresh pear, but subdued. On the palate it has a very firm acid backbone, perhaps a little too firm, giving a slightly bitter character that is not quite balanced by fruit intensity - or sugar. Armit Wines imports this producer, but does not appear to list this specific cuvée.
(2018) Another decidely dry 'Brut' from the hills of Valdobbiadene, I found this to be a particularly estery wine, with notes of banana and peach, and zesty lemon. In the mouth very clean, very precise, still a peachy and slightly tropical fruit quality mid-palate, before cleansing sour apple and citrus acidity gives a pleasingly crisp finish. On offer at £14.75 at time of review.
(2018) Only 7,000 bottles were made of this wine from steep, chalky slopes of Cartizze, farmed by the Grotto family for more than 80 years. It is Extra Dry, so with more sugar than a Brut wine, and tastes decidely off-dry after a pear and lemon sherbet nose, delicate hints of white flowers too. The fruit is delightfully sweet, peach-downy and light on the palate, but the core of acidity is very good here, punching through with a pithy citrus dryness to finish.
(2018) There is a lot to like about this premium Prosecco from Ruggeri, another Brut wine with 9g/l of residual sugar, from selected hillside vineyards. It is intense and has a dry mineral character, clear pear and golden delicious apple fruit, and a perfectly balanced, fresh finish. Somehow it did not absolutely distinguish itself in the way some in this tasting did, but it is a clearly superior Prosecco, and gets a wholesome recommendation from me.
(2018) All of Bellenda's Proseccos are made with low, or no sulphur, and this Brut example has only 7g/l of residual sugar. It's a finely chiselled, precise style, cool and tempered, subtle biscuit and almond to white fruits, a soft cushion of mousse and a long finish, very nice acidity balancing more of that touch of biscuit richness.