(2018) A distinctly superior Superiore, from a single, south-facing vineyards in the prime Conegliano / Valdobbiadene zone. Just a few hectares of old vines are reserved exclusively for this cuvée. It is made with a longer maceration on the grape skins before fermentation, to maximise flavours, and is a particularly dry and grown-up style. Floral, lime peel and crunchy apple aromas lead on to a mouth-watering palate, a pithy lemon and grapefruit acidity asserting against the prettier fruit flavours, to give an intensity rarely found in Prosecco, still clear and gossamer-light, into a long, refined finish. Watch the video for food-matching ideas and more information.

(2015) A new own-label Prosecco for Tanners wine merchants, and quite a different beast from the Filipetti: a similar steady stream of good, small bubbles, but the nose is much more subdued, less flowery, but the real difference is on the palate which is very much drier in comparison, more focused on fine apple fruit, with a long and well-balanced finish. In pure wine terms, a superior product, but also more to my taste I confess.

(2014) From the flat area outside of the Valdobbiadene-Conigliano DOCG area. Soft and pear-droppy aromas, with a lemon sherbet freshness and touch of leafy herbs that's very attractive. Gentle mousse, abundantly fresh with tangy lemon flavours and more of that fresh pear. Good acidity. 14g/l.

(2014) Bottled under screwcap at a lower pressure, and with only 10% alcohol by volume, this delicately effervescent wine has a similar pear-fruited aroma and pleasant sherbetty fizz in the mouth. Again, super-fresh, just a hint of being off-dry, but lots of cleansing, fresh acidity to finish.

(2014) 10g/l dosage for this DOCG wine which is slightly more intense, slightly more pungent and crisp on the nose, but perhaps not the floral exuberance of the first wine. The palate is dry with a touch of bittersweet endive bite. Racy and fresh with a core of mouth-watering acidity but enough of that pear skin grip.

(2014) There's 17g/l dosage in this sweeter style Prosecco. More aromatic again, the floral aspects leaping out of the glass, with lots of fresh cut pear and peach. Seems more effervescent, a lively aspect to the mousse, with a mouth-filling richness and a peach flesh softness and hint of sweetness, but again that hint of chicory bite to the acidity that keeps it fresh.

(2014) The single vineyard, multi-award winning wine also has 10g/l dosage but seems substantially richer on the nose, with a hint of smokiness and more of that herbal concentration. Not so obviously - fluffily - fruity and sweet, with a lemon pith dryness but definitely more complex notes, a hugely decisive core to the acidity and the fruit concentration giving an almost earthy quality to this.

(2014) 36 months ageing on the lees and 12% abv for this blend of Chardonnay and Pinot Noir. Lots of vanilla and brioche richness here, quite a rich style on the palate too, with plenty of ripeness to the fruit and a buttery component. Ultimately quite simple, but balanced and richly appealing.

(2014) Chardonnay and Pinot Noir that spends a minimum of 60 months in bottle. Nice hint of development, with again that buttery component and some toast. Nice sense of development in the mouth too with vanilla richness and a lightly foamy mousse. Lovely creamy weight and sense of fruit ripeness.

(2007) Very fresh, very appetising pear fruit. Fine floral notes, and a delicate peach down aroma. Fine, racy mousse with a beautifully sweet-edged pear fruit. The fruit is so sweet, soft and delicate that it is hard to believe this is dry until a fine, gentle and racy lemon acidity kicks in. Delightful.