(2022) A lovely Prosecco this, biodynamic and fermented with natural yeasts, the fruit comes 40 to 50-year-old vines. Extra Brut with only a fe grammes of residual sugar, it's a super clean, super fresh style, taut and lean (in a very good way), hinting at frwsh-sliced pear on the nose and palate, riven with crunchy and tart apple acidity, and a really lo Ely, precise wine. No UK retail stockists listed at time of review.

(2022) A really sparky, extra dry Prosecco here, from the specific area of Ogliano in Valdobbiadene, crisp with vivacious citrus fruit punching through the florals, and a pithy grapefruit and lemon fruit and acidity that is mouthwatering and quite delicious. No UK stockists at time of review.

(2022) Again 100% Glera, this comes from the calcium-rich soils of the hill of Cartizze. It has a longer second fermentation than the Fagher cuvee, and is Dry, meaning it has at least 18g/l of residual sugar and noticeable sweetness. There is great delicacy here, a little icing sugar and bon-bon note, a gentle biscuity character in the background. Extremely elegant and almost weightless on the palate, the featherlight quality might at first seem too delicate, but there is persistence, balance between sweetness and acidity, in a very charming, high quality Prosecco.