(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) The first of two 'Satèn' wines, a distinct Franciacorta style, always made from 100% Chardonnay and bottled at slightly lower pressure, giving a satiny mouthfeel. This was also part-fermented in small oak barrels, aged 36 months, and has 7.5g/l dosage and 12.5% alcohol. Soft, with pear-like fruit on the nose, some exotic fruit hints and the slighly reduced pressure giving a creamy quality to the mousse and palate. Sweet fruit, almost a confectionery quality, but the silkiness conceals a very tight, fresh acid balance.
(2014) The blend in this vintage wine is 80% Chardonnay, 20% Pinot Nero, with some of the Chardonnay fermented in small barrels and the wine spending 36 months on the lees. The colour is quite a rich but pale gold, with streams of tiny bubbles. On the nose baked apple pie and pastry, creamy ground almond and a background of apple fruit. In the mouth this has quite a structured, concentrated feel, with grapefruity acidity and a mouth-filling richness and texture. The clarity of line is there, the core of sour lemon and grapefruit keeping the tension in a really nicely done, serious yet approachable style that is very Champagne-like. Long and delicious.