Prosecco has become a difficult minefield to navigate: it can come from a vast expanse of northeast Italy, including fertile plains better suited to grain than grape. The world’s colossal appetite for the stuff, alas, has resulted in millions and millions of bottles of often-sweet bubbly plonk being churned out annually. Buyer, beware! In contrast, here is a bone-dry Prosecco from steep, lush terraced vineyards right where the towering Alps abruptly emerge from the Veneto’s gentle hillsides. This is serious terroir, folks, and it’s no coincidence the area has been designated a UNESCO World Heritage site. A cloudy, yet easy-drinking fizzy prosecco, made in the old "Sui Lieviti" or "Col Fondo" style. This means that it was fermented in the bottle, as opposed to steel tank. Light bubbles, fresh smell of white fruits, flowers and a touch of yeast.
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