(2024) From the Rive di Carpesica and made with traditional, in-bottle secondary fermentation. The wine stayed on the lees for almost three years, based on the 2018 vintage and disgorged in 2021. This a 'Extra Dry', the somewhat counter-intuitive name for Prosecco bottled with more residual sugar than Brut, in this case 26g/l. I felt that sugar actually suited this tradtional method Prosecco, the sweetness also seeming to enhance the light toastiness of the long bottle ageing that was barely evident in the Sei Uno. Here there is sweetness, a touch of bran-like character and then a flood of sweet pear fruit. Good acidity in a Prosecco that definitely shows a bit of added depth. Perhaps a little too sweet for my palate as an aperitif wine, but could match with Chineses or spicier cuisines rather well.
