(2019) From the hillside Faè vineayrd, a zero dosage Prosecco that has direct, lemony aromas, tight and almost salty mineral notes. Because this is fermented totally dry, a special yeast is used to improve the minerality and length of the wine. The palate is very crisp, very racy, and though there’s a pithy lemon tartness, the clarity is fine, racy and quite long.

(2019) A fine mealy note, lemon zest and lemon rind, a touch of charming icing sugar lightness and touches of floral character. Even with 10gl of dosage it is dry to taste, very elegant with a raciness and a lovely fresh but not aggressive finish, with only 4 bars of pressure. I cannot see a UK retail listing for this wine at time of review.

(2019) Foamy, lemony and bright, with crisp and crunchy apple. A little bit of biscuity richness to this, and obvious sweetness from 25g/l residual sugar that gives a nectarine fruit sweetness. There is a good lemon and lime acidity and a nice saline touch that helps offset that, and gives a medium-sweet but not cloying finish that is very stylish.

(2019) Canevel made their first Millesimato Valdobbiadene in 1989. A selection of the best grapes, gives a nice touch of biscuity autolysis, creaminess to apple fruit. A ripe and fruity palate, but an extra ounce of intensity here, with a lovely creaminess of texture and racy but gentle lime acidity. No UK retail listing at time of review.

(2018) In some ways it's a surprising Extra Dry, indicating it has more sugar (12-17gl) than a Brut, as the brisk, lean and lemony acidity here gives it a sensation of bone-dryness in the finish. Pretty, floral and icing sugar notes lead on to that palate which, after an initial burst of peachy fruit, soon narrows to a reasonably long and very crisp and agile finish.