There’s seven grams (settegrammi) of residual sugar (per litre) in this, making it very dry for Prosecco.
From the superior Valdobbiadene sub-zone, the Glera grapes are hand-picked and sorted before gentle pressing and temperature controlled fermentation. Maturation is carried out on the lees for around 3 months to develop extra richness and complexity.
Bright straw in colour with a green-tinged foam and fine perlage, aromas of green apple, Kaiser pear, almond blossom and tarragon ping off the bubbles as they burst above the glass. Richly flavoured, the apple stands out, with a fine minerality, good balance and dry, elegant finish.
This goes great with soft cheeses as well as white fish dishes.
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