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The Valdobbiadene region of North East Italy is considered to produce the best Prosecco.
Made from 100% Glera grape (what used to be called Prosecco) the wines are light, fresh and dry with a lovely soft, gentle character. “Donna Trevigiana”, from the Cantine di Valdobbiadene, is a lovely example with excellent fruit, good refreshing acidity and not too much gas.
Paradoxically for quality sparkling wine, Prosecco is made using the Charmat (tank) method (in which the secondary fermentation takes place in stainless steel tanks) to get the sparkle into the wine. This is a quicker process than the méthode traditionelle which has the double benefit of not only being cheaper but also means the wine is younger and fresher (the secret of good Prosecco) at the end of the process.