(2019) I wrote recently about my tasting of the super-expensive Armand de Brignac Gold Brut Champagne, which comes in striking metallic bottle. Well, for Christmas 2019 those without the necessary £200 might consider this fun alternative, a limited edition sporting its own shiny gold party frock. There's no mistaking it for expensive Champagne, but it is a very nice rendition of Prosecco, a super-clean and fresh example, all cool pear fruit, touches of floral character and it is Brut, so not too much sweetness to finish. It's a bit of a gifting banker for Christmas with its glittery appeal, and it is down to £10.99 in Ocado from 4th December 2019 through until New Year's Day. Watch the video for more information.
(2019) Very pleasant sherbet and pear nose with a juicy apple freshness on this Extra Dry, with 15g/l of residual sugar. Nicely pitched palate too, with good balancing lemony acidity. A quality Prosecco from the flatter vineyards.
(2019) From the hillside Faè vineayrd, a zero dosage Prosecco that has direct, lemony aromas, tight and almost salty mineral notes. Because this is fermented totally dry, a special yeast is used to improve the minerality and length of the wine. The palate is very crisp, very racy, and though there’s a pithy lemon tartness, the clarity is fine, racy and quite long.
(2019) A fine mealy note, lemon zest and lemon rind, a touch of charming icing sugar lightness and touches of floral character. Even with 10gl of dosage it is dry to taste, very elegant with a raciness and a lovely fresh but not aggressive finish, with only 4 bars of pressure. I cannot see a UK retail listing for this wine at time of review.
(2019) Very fine, very racy, a golden delicious ripeness, then the 16g/l of sugar and a certain preachiness absorbed into the racy sherbet lemon clarity of the fruit and acidity. Balanced and a dry impression right in the finish,  despite the sweetness being quite obvious mid-palate.
(2019) This organic vineyard is surrounded by forest, with no immediate vineyard neighbours, allowing them to farm organically with no danger of neighbour's synthetic chemicals drifting into the vineyard. 250 metres elevation on a very steep limestone slope. So different on the nose, a definite yeasty autolysis, such a pleasing breadth and depth of aroma and flavour, very fine mousse and a delicious length and balance. Peachy, but biscuity too thanks to extra time on the lees. No UK retail stockist at time of review.
(2019) Foamy, lemony and bright, with crisp and crunchy apple. A little bit of biscuity richness to this, and obvious sweetness from 25g/l residual sugar that gives a nectarine fruit sweetness. There is a good lemon and lime acidity and a nice saline touch that helps offset that, and gives a medium-sweet but not cloying finish that is very stylish.
(2019) Canevel made their first Millesimato Valdobbiadene in 1989. A selection of the best grapes, gives a nice touch of biscuity autolysis, creaminess to apple fruit. A ripe and fruity palate, but an extra ounce of intensity here, with a lovely creaminess of texture and racy but gentle lime acidity. No UK retail listing at time of review.
(2019) Made from 100% Refosco in the Treviso area, this comes from Masi, best known for their Amarone wines, so it is not surprising to hear around 15% of this undergo appassimento (the grapes dried on straw mats) for approximately 50 days. That gives this wine an extra edge of firmness and a bit of tannic bite too, not sweetness: it has cherry and floral aromas, pretty and peachy, then that firmer edge on the palate, crisp fruit but an apple core bite and squeeze of fresh lemon, to give a clean, savoury and food-friendly finish. There's substance here to stand up to a bowl of tomatoey pasta.
(2019) You will find plenty of special offers on this wine I suspect, but judging it on its headline price of £11.00 or so, it walks down the middle of the Prosecco road. There's decent bubbles and a pear, icing sugar and baking soda aroma, then on the palate a play between sweetness, that soda-stream character and a slightly bittering lemon acidity.