(2024) Un-filtered 'pet nat' style with its slight yeast haze, undisgorged so a little sediment in the bottom of the bottle. The name means "As it is," in other words, made with minimal process. It has only 2g/l of residual sugar and a frizzante level of sparkle at around half the pressure of regular Prosecco Spumante. A very inviting, lightly meaty and earthy nose, some yellow apple, the pear and floral fruit of the grape subsumed by those yeasty aromas. On the palate it is very dry and has a zipping lemony freshness, and while Umberto Cosmo's description of it as an informal wine to drink with friends, I have to say I found it appetising and delicious. No UK retail stockists listed at time of review.
(2023) The term 'Col Fondo', meaning 'with sediment', indicates the unusual style of this Prosecco, which is not disgorged and pours a cloudy off-white thanks to the yeast still in suspension (invert the bottle a couple of times before opening). It comes from the higher quality DOCG area of Asolo and is organic certified. The other very unusual aspect is that it was fermented with indigenous yeasts and has zero dosage, both far from the Prosecco norm. Bottled somewhere between frizzante and spumante, it fizzes gently and offers lemon and light bready aromas, some floral aspects. In the mouth it is bone dry and so refreshing, more crunchy, underripe apple and lemon, and totally enjoyable as it races across the tongue to a dry but balanced finish. Watch the video for more information.
(2022) Extra Brut, so less than 6g/l of residual sugar, this bone dry and very elegant Prosecco has delicate jasmine and confit lemon aromas, a certain hint of saline character too. The palate is crisp and light, a little crunchy Redcastle and plenty more citrus, into a very nicely balanced, dry finish.
(2022) A nicely balanced Brut Prosecco from the Rive de Refrontolo, a hillside in 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.
(2022) A brand new product, not yet in the UK at time of review, this is a semi-sparkling wine closed with a crown cap and sold undisgorged (and therefore lightly cloudy) in the col fondo or 'pet nat' style. It pours a pale, cloudy gold but immediately has interest with aromas of apricot and yeast, some fine pear and apple too, suggesting a dry character. It is indeed dry in the mouth, the gentle effervesence adding to the volume on the palate, that yeasty, slightly wheat-beer character set against very nice fruit and balanced acidity. Most enjoyable. Should sell for around the same price as the Fagher (£16 at time of review).
(2021) A Brut wine with 7g/l of residual sugar coming from high, limestone hills. Quite subtle apple and floral aromas, a little dusting of icing sugar and lemon. Feels quite sweet on the palate despite the low-ish sugar, the fruit sweet and juicy. Well balanced, finishing softly with a pillow of mousse and sweetness.
(2021) Atypical Prosecco from the DOCG of Asolo Superiore, with just 3g/l of residual sugar. It is 100% Glera, and foams dramatically in the glass. On the nose, definite fruit ripeness with pear and peach and quite estery - even a suggestion of ripe banana adding a tropical twist. In the mouth it is bone-dry as expected, with lemony acidity and a touch of saltiness into the finish keeping it quite elegant and gastronomic.
(2021) Despite having only 3/gl of residual sugar, there's a soft and easy sweetness to this wine, the very ripe pear and lemon flavours flowing easily after a frothy, sherbetty opening. The wine does finish dry, with even a little salty lick to the citrus sharpness of the finish.
(2021) With around 17g/l of residual sugar this is just perceptibly off-dry, though as usual the lemony freshness of the acidity balances that. A tiny suggestion of toastiness on the nose adds to the juicy pear fruit, while the palate does show some mellow, almost honeyed nuances.
