Wine Region: Veneto

(2024) Ambra Zanetti is the third generation winemaker at this family estate, where vines are up to 60 years old, and yields very low. Work in the vineyards observes some biodynamic principles, but the wine is not certified biodynamic. It was fermented and aged in concrete vats with a 24 hour maceration with skins, them 24 months in vat. It certainly stands out among the Lugana wines tasted here, much more herbal, leafy and limey. There is that lightly earthy, kaolin and yeasty note too. The palate has a little phenolic grippiness and this is a citrus, acid-driven style. It has texture, a little nuttiness and good length with a certain juiciness. Different, but very good.

(2024) Founded 1938, the Franzosi family originally produced a limited quantity of wine and olive oil from six hectares of land. Today, their vineyard covers 25 hectares, plus an additional 15 hectares which they manage. Fermentation is in stainless steel followed by ageing in bottle. There's a softening almond and oatmeal nuance to the fresh sliced apple and more peachy fruit here. Clean, well-balanced palate, the acidity braces and extends into a long, pleasing finish that is dry and food-friendly.

(2024) Farmed by four generations, hillside vineyards begin just ten kilometres from Lake Garda. Soft pressing followed by light maceration on the skins and six months in steel barrels. Moderately deep straw/lemon colour, and a sense of mealiness with a hint of almond to the fruitiness. Quite an exotic character to this, both aromas and then fruit on the palate flirting with lychee and mango, copious ripeness and a little phenolic edge adding to the acidity too.

(2024) From a 200-year-old winery owned by the Begnoni family, who have a focus on sustainability and environmental protection. This comes from hillside vineyards of carbonate minerals and clays and was fermented and given short ageing in stainless steel. A particularly peachy, soft and fragrant wine, a crisp golden delious crunch and bite of acidity freshens the palate, but it zips along with abundant fruit and zest.

(2024) Sourced from vines over 40 years old, this spent two years in barrel and a further six months in bottle before release. Gorgeous almond-touched, ripe peach and juicy red apple aromas. The palate has texture and nuttiness, again almond and a classic bitter almond nuances, just gently ramping up the intensity into a long finish balanced by a fat lemony acidity.

(2024) 100% Turbiana from hillside slopes at 150-250 metres on calcareous clay soil, vineyards 20 years old. After fermentation in temperature controlled stainless steel, it aged 10 months in a combination of steel and small barrels. A fresh, floral and quite mineral nose, subtle almond nuttiness. In the mouth this has a clarity, tension and brightness - even edginess - compared to some. Fresh, crisp and appley acidity adds to the impression.

(2024) A separate company from Carlo Zenegaglia, also reviewed: Vittorio Zenegaglia left his vineyards to two sons, whose descendants now run the respective companies. The third and fourth generation here farm 25 hectares, this from the oldest vines of the estate on calcareous and clay soils. It was fermented in a combination of stainless steel and French oak tonneaux, then spent 18 months in barrel, six in bottle. A little depth to the colour, and an intense peach and jasmine-touched aromatic. The barrel adds just a creamy edge of richness. In the mouth the juiciness is delicious, a mouth-watering combination of zesty grapefruit and lime with a core of nectarine.

(2024) From limestone-clay soils rich in deposits from the ancient Piave glacier, this is 100% Glera with a low 6.5g/l dosage. Umberto Cosmo points out that this level of sugar was once standard, but as some people made wine from less ripe fruit, they upped the sugar to compensate, and led to the higher levels that are now common. Here the fresh pear-like fruit sings from the glass, with some higher, floral notes, but then I find a touch of umami that along with very good acidity gives a gastronomic facet than many Proseccos lack. This is kept on the lees a little longer than many, which may account for that.

(2024) This comes from the Rive di Carpesica hillside. Unusually for Prosecco, the second fermenation here is in individual bottles over 18 months. It is Extra Brut with just 2g/l of residual sugar. With a steady stream of miniscule bubbles a biscuity note of autolysis is just apparent, adding a suggestion of a nutty, fudge-like element to the bright, floral and fruity character. The palate is bone-dry, the citrus acidity ensuring that, and yet the fruit sweetness of the Glera and the overall feeling of lightness sets the tone for the usual Prosecco character given a subtle added herbal and nutty complexity. No UK retail stockist listed at time of review.

(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.