Prosecco /// Glera // Veneto / Italy
Ok we will say it again. Most of the Prosecco produced that is visible on the shop shelf is completely adulterated, stuffed to the gills with chemicals and bears little to no resemblance on what Prosecco was or is supposed to be. If you like the chemically driven, ultra-aggressive fizz with a sweet tinge, then this may not be for you. This is a different beast. An authentic beast.
Made with the Colfondo method where the second ferment is in the bottle (a la Champenoise) this is unfiltered, dry and drinks like a still wine. It expresses its terroir, and the vintage and I would liken it slightly to a grower Champagne compared to a Grand Marque. This is life after Prosecco. STSWine