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Displaying results 0 - 8 of 8

(2024) From limestone-clay soils rich in deposits from the ancient Piave glacier, this is 100% Glera with a low 6.5g/l dosage. Umberto Cosmo points out that this level of sugar was once standard, but as some people made wine from less ripe fruit, they upped the sugar to compensate, and led to the higher levels that are now common. Here the fresh pear-like fruit sings from the glass, with some higher, floral notes, but then I find a touch of umami that along with very good acidity gives a gastronomic facet than many Proseccos lack. This is kept on the lees a little longer than many, which may account for that.
(2024) This comes from the Rive di Carpesica hillside. Unusually for Prosecco, the second fermenation here is in individual bottles over 18 months. It is Extra Brut with just 2g/l of residual sugar. With a steady stream of miniscule bubbles a biscuity note of autolysis is just apparent, adding a suggestion of a nutty, fudge-like element to the bright, floral and fruity character. The palate is bone-dry, the citrus acidity ensuring that, and yet the fruit sweetness of the Glera and the overall feeling of lightness sets the tone for the usual Prosecco character given a subtle added herbal and nutty complexity. No UK retail stockist listed at time of review.
(2022) From vineyards on the hillside of Santo Stefano at 350 metres altitude, this is Extra Dry with around 15g/l of residual sugar. Pouring a pale green/yellow, the nose is delicate, precise and gently floral, leading onto a palate of notable sweetness, the gentle mouse and ripe, sliced pear aroma and flavour staying soft and attractively ripe and sweet, a pithy underpinning of acidity giving balance and enough freshness in the finish. Quite concentrated in terms of flavour. No UK retail listing at time of review, though firstclassproducts.co.uk stock a couple of other cuvées from this producer.
(2022) A Brut Prosecco with a little bit of depth to the colour and a light nuttiness to the otherwise fruity apple and pear aromas. In the mouth nicely dry, with a savoury lemon peel quality and nice texture, a touch of saline character into the finish. Note, price and stockist quoted is for a previous vintage at time of review.
(2022) From cousins of the famous Anselmi family, this is 100% Ribolla Gialla with fruit from the Veneto and Friuli, and is made in a Prosecco style. It's Extra Dry, so has up to 17g/l of residual sugar. It's very pear-like, juicy and nicely balanced by fine apple acidity. I don't find the Ribolla Gialla makes a huge difference from Prosecco's Glera, but it's a well-made Spumante with a hint of complexity.
(2021) A lovely wine this, very elegant and refined, discrete and delicately floral aromas, a touch of icing sugar and meringue. The palate is pin sharp, not too much fruitiness means a more gastronomic, though still featherlight style. A very nice Prosecco this with purity and subtlety.
(2021) A particularly elegant and gentle Prosecco, the mousse a little less aggressive than some and the ripe, sweet fruit and even a little bread hint of autolysis and ozone freshness very appealing. Good balance, the sharpness of the acidity in the Brut wine honing a keen edge.
(2018) A highly unusual sparkling wine from Masi, masters of Amarone, who have used the same appassimento technique, drying grapes on straw mats, for the 25% Verduzzo in this blend, which is fermented along with 75% freshly-harvested Pinto Grigio. It's made by the charmat method as used in Prosecco, and has clear similarities to a good Brut Prosecco (this has around 9g/l of residual sugar), just a gentle effervesence and more of a herby and lemon peel grippiness on the palate, pear fruit and a bit of interesting texture too before a dry, nicely tart apple finish.
Displaying results 0 - 8 of 8