(2017) From the DOCG area of Valdobbiade,, this has only 6g/l of dosage. The bubbles are medium-sized, and the opening aroma is of fresh sliced pear, though some little icing sugar and white flower notes add interest. In the mouth there's a deal of fruit concentration here, the clean pear and lemon flavours of the grape, that lower sugar and plenty of acidity giving it a touch of seriousness, savouriness, into the finish.
(2017) The second new sparkling wine is not Prosecco of course (the Prosecco DOC does not cover rosé wines), made from the Raboso red wine variety blended with other local white wine grapes. It has around 13g/l of residual sugar. Fashionably pale, the bubbles are fairly large, and the nose offers a charming icing sugar and small red fruit medley, then a lightly creamy palate of quite dry, small red berries with plenty of zippy lemon acidity to offset that hint of sweetness. Very easy to drink.
(2016) A new name from Prosecco making refined and basically dry wines, even this 'Extra Dry', with 14g/l of residual sugar (sweeter than Brut) wears the sugar very lightly thanks to pristine apple and fresh-sliced pear aromas, a crisp and frothy mousse, and very clean lemon and apple bite of the fruit. Light-bodied, elegant and refreshing in style.
