An IGT wine, secondary fermentation is in bottle, fermented with natural yeasts. Again, pear drop, typical Prosecco nose. A little bit of herbal character, but all very gentle. The palate has a softness and a very dry lemon fruit and acidity. Very nice in a gentle style that is also taut and precise. 88/100 And while these rosatos had plenty of ripe berry flavours, these weren’t too sweet, ensuring they were pretty, fruity, and refreshing. Fiol and Della Vite proved particularly fine examples, making a pleasing end to the UK’s largest professional tasting of Prosecco. Winery

Cabernet Sauvignon and Franc with Merlot. Aged six months in French oak. Massively oaky and green nose: heavy charry character, emphasised by being served a touch warm. Dark berry fruit is rather buried, but does come through with a cassis depth, the slightly resinous oak still slightly problematic for me, but lots of coffeeish warmth. 88/100 If one considers that Prosecco has increased in production volumes by tenfold in the past 15 years, from around 60 million bottles to more than 600m today, its remarkable how the fizz has reached such a scale while retaining its appealing combination of clean, aromatic peach and pear flavours, with a touch of sweetness, offset by a zesty edge.As for the issue of diversity, there seems to be a broadening of Prosecco styles, with successful results among the differing profiles. In terms of sugar levels, Prosecco does seem to best suit an ‘extra dry’ sweetness (12g-17g/l), with around 13g-15g/l being optimal to fill out the mid-palate without tasting saccharine. However, there appears to be a rising number of Brut and even Extra Brut Proseccos coming on to the market, offering a slightly sharper drinking experience, but, due to the use of fine, ripe fruit, a taste that isn’t too hard. Dull, slightly metallic nose. More acidity, but the sweet .n. sour character is obvious. Slightly Alka Seltzer. 83This Masottina Prosecco is a DOC Prosecco. The difference is that a DOCG Prosecco has been approved by a tasting panel, and therefore the wine is guaranteed to taste as it should. There is a distinctive rise in quality and interest when one looks at Superiore DOCG wines, as our 2023 Gold and Master medal-winners show. These wines, which come from the caldera and rolling hills in the heart of Treviso around Conegliano-Valdobbiadene and Asolo, are sensationally delicious. Nearly all Prosecco ismade usingthe Metodo Italiano, or Charmatmethod, with its second fermetationtaking place in a pressurized tank. These wines don’tearn the complexity of bottle-conditioned, traditional method sparklers, which age longer with more lees exposure, but theydon’t earn thehigh price, either. These simpler styles of Prosecco wines indicate that, while the overall level of quality is good, not all Proseccos are created equal, so a level of attention in selection is required. Youthful age guarding the freshness is always relevant for these DOC wines. Most of these wines are produced in an Extra Dry style, with around 12g/l-17g/l residual sugar, which suits the peachy fruit flavour well. These are easy-drinking, crowd-pleasing wines, perfect for a spring day among the daffodils and cherry trees. What: It might be the cheapest prosecco on this list, but that’s definitely not to say it’s the least tasty. With undertones of pear, citrus and lychee, this Lidl Prosecco provides an elegantly-balanced sip that’s ideal for getting a party started. It also pairs well with cicchetti (but then, very few Proseccos don’t).

Notes on six Masottina sparklers are below. Only three are imported, but I’ve included them all to show what Prosecco in the right hands can do. Fabulously attractive pear-drop and floral nose with little peach down notes and touches of herbs. Very fresh on the palate, with lots of lemony bite and cool apple fruit. Very attractive, fairly dances on the tongue. 88/100 What: If a gold bottle doesn’t give you serious party vibes, we’re not sure what will. While the bottle sets the tone, it’s the contents that will really get guests talking. With a crisp and elegant style, flavour notes here include white peach, hints of citrus and wonderfully refreshing green apple. Serve chilled in coupes for ultimate sophistication. Some chalky minerality, and again a lovely fresh, almost orangy character. Juicy and vital on the palate, this has lovely zip and rapier-like acidity. Pear and lemon dazzle on the finish. 90

The medallists: Prosecco DOC (continued)

Slightly nettley, with not much fruit clarity or precision. THE palate has a fairly bland character and not quite pushing through convincingly. 84 What: La Gioiosa’s process involves freezing the grapes to zero degrees immediately after they are squeezed. Taste the benefits of this method in a bouquet of fresh white flowers, pears and stone fruits. Does this really matter and is it a good barometer of quality? Not really in my opinion, but it can be used lightly. The Masottina Prosecco may only be a DOC but it’s drinking right alongside, if not better than its Kirkland counterpart. A touch of herbs and vegetal aromatics. The palate has good fruit and a nice brightness and freshness. This has sweetness and is a real crowd-pleaser, and also very good quality. 89