A fresh, dry, fruity sparkler made using the Prosecco grape. Simply a smart glass of fizz to be enjoyed at any time.
Drink now + 2 years
Decanter World Wine Awards 2013
Veneto region of Italy
The Italian north eastern region of Veneto is one of the most important wine producing regions in Italy for it’s the home of Prosecco, Soave and Valpolicella, three very familiar Italian wine names.
Prosecco is a DOCG sparkling wine that’s made from the grape Glera (which only recently changed its name from Prosecco). Prosecco’s popularity has gone through the roof in recent years as it provides a less expensive version of sparkling wine to Champagne. Prosecco is generally dry and can be fully fizzy - spumante, or lightly fizzy – frizzante. It is usually white but rosé versions are quite common and the most important region for Prosecco production is just north of Venice, Conegliano-Valdobbiadene.
Soave is a region to the east of Verona and its wine is split into two quality categories – Soave Classico DOC and Soave Superiore DOCG. Garganega grapes and a local version of Trebbiano are mostly used in Soave, although Pinot Bianco and Chardonnay are also allowed.
North and west of Soave is Valpolicella and in its furthest west zone, the highest quality form of Valpolicella, Classico, is made off vineyards that are higher in altitude, but all Valpolicella is made from Corvina. Valpolicella Amarone is a wine made from grapes that have been part-dried before fermentation so they are more concentrated in flavour.
A rather neutral grape variety that has found its home in the production of sparkling or frizzante wines of Northern Italy, from whence it hails. It was formerly known as Prosecco, the name of the famous fizz that now dominates the sparkling wine hit parade. Even Pliny might have enjoyed a glass of Glera at some point as he refers to it as being rather good in some of his writings.
New study claims red wine drinkers earn more
Red wine drinkers earn more and are generally happier, while white wine lovers are more practical according to a new ... read more
Cocktail of the Week: The Poinsettia
“The rising tide lifts all the boats.” ― John F. Kennedy
The 35th President of the United States of America, ... read more
Hannan Meats’ Moyallon Guanciale wins top gong at Great Taste 2012
Moyallon Guanciale, a bacon style product revered by Italians but made with great dedication by Hannan Meats in ... read more
Champagne sales lose their fizz as austerity bites
In this encouraged age of austerity it’s not surprising that Britain is feeling the pinch after it emerged that ... read more
The North East of Italy: Food and wine of the region
The North East of Italy includes the regions of the Trentino-Alto Adige, the Veneto, Friuli–Venezia Giulia and ... read more
The North East of Italy: The region and places of interest
The mountainous North East of Italy is largely saturated with some of the country’s most renowned and largest ... read more
How to woo with bubbles: Champagne, Cava and Prosecco
A notoriously diminutive former Emperor of France once remarked that, “In victory, you deserve Champagne, in defeat, ... read more
Salads & Vegetables
This wine will work very well with olives, asparagus, cucumber and most notably a salmon Caesar salad.
Fish & Seafood
Works best with lobster, crab and oysters but is also a great match with prawns and smoked salmon - you could even try it with sushi.
Pasta & Other Sauces
An earthy mushroom sauce or a buttery lemony sauce would complement this wine nicely.
Light meats would work well with this wine but you could also pair it with veal or duck.
Herbs & Spices
Mint is great with this wine - you can even pop a leaf in your glass to add another dimension - but it also works well with basil and coriander.
Strongly spiced foods will be more than this wine can handle so stick to the lighter flavours of Japanese cuisine.
Hard cheeses such as Parmesan and Gouda are well suited but goat's cheese will work equally well.