(2019) I have a soft spot for this wine, first tasted just after visiting Masi's lovely properties in the north of Italy, and seeing the drying lofts where grapes are dried for their Amarone and other wines. This is a blend of Verduzzo and Pinot Grigio, the Verduzzo having been dried, and though made by the Prosecco method it ends up tasting really quite different, much more herbal and slightly 'wild' character, less pristine and less simple than most Proseccos, some concentration and pithy lemon acidity giving a bit of weight and seriousness.
(2017) From the DOCG area of Valdobbiade,, this has only 6g/l of dosage. The bubbles are medium-sized, and the opening aroma is of fresh sliced pear, though some little icing sugar and white flower notes add interest. In the mouth there's a deal of fruit concentration here, the clean pear and lemon flavours of the grape, that lower sugar and plenty of acidity giving it a touch of seriousness, savouriness, into the finish.
(2016) A new name from Prosecco making refined and basically dry wines, even this 'Extra Dry', with 14g/l of residual sugar (sweeter than Brut) wears the sugar very lightly thanks to pristine apple and fresh-sliced pear aromas, a crisp and frothy mousse, and very clean lemon and apple bite of the fruit. Light-bodied, elegant and refreshing in style.
(2016) With 10g/l of dosage as opposed to the Extra Brut's 14g/l, a difference in sweetness is barely discernable. This is again crisp and delicately floral in tone, perhaps a touch of custardy creaminess, but the fresh, lively palate has a similar elegant raciness and dry finish.
(2015) Vintage Roots have a couple of excellent Proseccos on their books, drier and rather more serious than some. This vintage wine comes from Fasoli Gino, a family-run winery in Verona who pioneered organic farming in the area 30 years ago. The mousse is modest, but the nose is more about apple and a hint of nuttiness and honey than the icing sugar froth of many cheaper Proseccos. The palate has a soft peach and passion fruit ripeness, a hint of something exotic for sure, and good, clean acidity. It still has party/aperitif credentials, but enough pleasant bitter lemon acidity to be savoury too.