Prosecco

Located in Prosecco’s Conegliano region of the Veneto lie the 60 hectares of Masottina’s vineyards. Owned by the Dal Bianco family since 1946, they switched from being a négociant to vineyard owner in the 1960s. They produce a classic expression of Conegliano Valdobbiadene Prosecco.

With fine, persistent bubbles, this is pale straw yellow with greenish highlights. The nose is intense, fruity with the rich scent of apple, lemon and grapefruit. It has a pronounced aroma of wisteria in bloom and acacia flowers. The palate has a pleasant acidity and fresh flavour. Full-bodied, and lingering, a soft finish rounds off this crowd-pleasing Prosecco.

This wine is made for us by Paolo Trevisiol and his two sons in the heart of the Valdobbiadene cru. Paolo uses only his 40-year-old vines for our wine; grown at altitudes of up to 400 metres, they yield arguably the most flavoursome Prosecco in the region. Inviting and fresh on the nose, it is brimming with yellow plums, orange blossom and green apples. The palate is foaming, full and fruity, with a fresh alpine acidity typical of the best examples of Prosecco. Enjoy well-chilled.
Davy Zyw, Wine Buyer

A deliciously soft and spritely white flower and greengage-fruited Prosecco with perfectly interwoven 16g residual sugar, so finishing off-dry.
Edwin Dublin, London Shop Bele Casel is an artisan Prosecco producer; family-run, their small 10-hectare estate lies in a fiercely protected subzone called Asolo, where a key limestone element gives the wines a fragrant white-peach character.
Prosecco is the perfect summer fizz, and this is an excellent example, with beautifully defined white peach and pear fruit, and a caressing rather than aggressive mousse. The Ferraro family make this wine in the classic “spumante” style, adding just enough cane sugar at the second fermentation stage to provide the bubbles and leave a well-judged 16g per litre of sugar (hence the “Extra Dry” rather than more austere “Brut” designation) that accentuates the fruit and acts as a foil to the natural acidity of the wine. Making a Bellini with this wine, whilst undoubtedly delicious, is almost a crime when it is so good “naked”.

Based in the heart of the historic Prosecco region of Valdobbiadene, the Trevisiol family has been producing sparkling wines from the native Glera grape since 1898. This is a classic, Extra Dry style using fruit from 50-year-old vines grown on steep slopes in Valdobbiadene. A short fermentation time and minimal aging allow the fruit quality to shine through, delivering a wonderfully lively and vibrant wine full of fresh pear and blossoms. It’s a brilliantly moreish apéritif for any occasion.
Matt Smith, Senior Buyer (winter 2019)

This finely crafted wine comes from Paolo’s vineyards in the iconic hamlet of Ogliano in Conegliano. Like the classic Valdobbiadene style, it is Extra Dry in style (between 12 and 17 g/l residual sugar), but the fermentation for this cuvée is longer, followed by three months’ aging developing more complex flavours. The nose is finely tuned with notes of green apple, flowers and perfume. The palate is robust and complex with peach, nectarine and a hint of fresh hazelnuts. Always a beautiful apéritif, it is also a fantastic partner for sushi and sashimi.
Matt Smith, Senior Buyer (winter 2019)