Tasting notes:

Produced in the heart of the Valdobbiadene area, this wine is made from Glera grapes, but using the traditional method rather than the more common Prosecco tank method. With ageing of about 10 months on the lees and a further six-plus months in bottle before release, the wine shows considerable toasty autolysis. Pale lemonstraw in hue, the aromas show apple, yellow pear and a herbal accent. Brutstyle (10g/l residual sugar) and lightbodied, it has crisp acidity and a satin texture. Seriously delicious, with wellintegrated brioche notes coming through across the palate, this wine would pair very well with lobster, whether grilled or Newburg-style. (Jonathan Pedley MW)