Friendly and straightforward, a fantastic sparkler on its own or to pair with a wide variety of dishes.
Brand: Flor is the brainchild of renowned chef Mario Batali along with his partners restaurateur Joe Bastianich, and chef and author Lidia Bastianich. It is the house Prosecco and sparkling Rosé brand served in many of their fantastic restaurants.
Tasting Notes: Rose-pink in colour with aromas of strawberry, minerals and hints of vanilla. Strawberry centric with white pepper and floral hints complimented by energetic bubbles and a refreshing acidity, finishing super dry and crisp. [Even the bubbles are dry!]
90% Glera, 10% Pinot Noir
Produced by TV/10260, Valdobbiadene
$18 [average price]
Not for the faint of heart, this intense, earthy gem will funkafy your evening.
Estate: Passionate to cultivate indigenous varietals that were slowly disappearing in the area, Ca’ de Noci was founded by brothers Giovanni and Alberto Masini on their family’s estate near Reggio Emilia in Northern Italy. The 5 hectares of vineyards are located on rocky limestone soil along the Crostolo River.
Winemaking: The vineyards are certified organic, and the brothers do not use chemicals in any process of winemaking, including sulphur and additives. Wines are left unfiltered and unfined.
Tasting Notes: Inky violet red in colour with pink bubbles, black cherry and blackberry flavours ride along a current of vivacious fizz, backed by barn door funky earth notes and a cleansing acidity that harmonises with the fruity, dry finish.
Blend of Lambrusco Grasparossa, Lambrusco Maestri and Malbo Gentile
Only 4000 bottles produced
Straightforward with an elegant edge, this is a refreshing, versatile Prosecco fantastic on its own or with appetizers, or even light risotto and pasta dishes. [One of my favourite Prosecco!]
Estate: Antonio Franco founded Nino Franco in 1919. He named the estate located in Valdobbiadene, at the foot of the Prealps in the Veneto region of northern Italy “Cantine Franco”. Headed by Primo Franco [the 3rd generation], the estate has expanded over the years and today the winery is one of the oldest in Valdobbiadene. Known not only for his “high quality and delicious wines” but also for his charm, spontaneity and open mind, Primo Franco was one of the “first pioneers” to export Prosecco internationally.
Winemaking: Grapes were sourced from hillside vineyards at medium to high altitudes. Fermented in stainless steel, second fermentation in “cuve close”. [Tank fermentation or Charmat Method]
Tasting Notes: Light gold in colour with aromas of apple, fresh bread and floral hints. Creamy lemon and clean minerals joined steady, delicate bubbles that culminated in a crisp, dry finish.
Prosecco Superiore Valdobbiadene
Bottled by Nino Franco
Rated 90 points by The Wine Advocate
Fruity and fizzy, this is an easy sipping Prosecco great on its own or with light dishes.
Estate: Lamberti is a family estate founded in 1964 on the shores of Lake Garda in the Veneto region of northern Italy. The family has established itself as an innovative winery “credited with having re-vitalized classic wines” from Veneto. They are known for crafting “approachable wines that combine tradition with a modern style”.
Winemaking: Grapes were sourced from hillside vineyards in Treviso in the Veneto region of northern Italy. The grapes were “harvested slightly before full maturation to preserve acidity”.
Tasting Notes: Pale gold in colour with aromas of honeysuckle and apple. Crisp apple and pear flavours joined small fizzy bubbles, whilst sweet honeysuckle notes were complimented by a cleansing acidity on the zippy finish.
Produced by TV/9533/IT for Lamberti
Rated 86 points by Wine Spectator
Winery: Caposaldo is bottled for and imported into the US by Kobrand Corporation, a family owned importing company founded in 1944.
Winemaking: Grapes were sourced from 20 year old vineyards located on hillsides in Pieve di Soligo in the province of Treviso in Veneto, northern Italy.
Tasting Notes: Pale gold in colour with aromas of apple and orange blossom. Delicate apple and floral flavours glided atop consistent, robust bubbles, whilst a bright acidity complimented honeysuckle and lemon notes on the clean finish. [Super versatile, it was wonderful with both chocolate and cheese fondue, along with the combination of sweet and savoury dippers such as apples, pineapple, roasted mushrooms and broccoli.]
Bottled by TV 590 for Kobrand Corp, NY