Acinum comes from an 88-acre estate owned by Fabrizio Pedrolli, and the wine is crafted by winemaker Enrico Paternoster. We like to point this out because many of the name-brand Proseccos are produced by much larger corporate... Read More
Italy produces a surprisingly large amount of sparkling wine with a combination of Moscato, Prosecco, Lambrusco, and other Spumante/Frizzante. Most of it is meant for daily consumption and is priced between $10 and $20, but an... Read More
Italy produces a surprisingly large amount of sparkling wine with a combination of Moscato, Prosecco, Lambrusco, and other Spumante/Frizzante. Most of it is meant for daily consumption and is priced between $10 and $20, but an... Read More
In addition to Bisol’s “Grand Cru” vintage Proseccos, they also craft this everyday version of organic Brut Superiore. Jeio is serious bubbly made with handpicked, 10-50-year-old, Glera vines from 35 steep plots... Read More
Although Pierluigi Lugano is a winemaker on the Ligurian coastline, he maintains a relationship with Eli Spagnol of Torre Zecchei in the famed Valdobbiadene district of Veneto, where some of the greatest Prosecco comes from. Marca... Read More
Ca' Furlan (the Ca is pronounced like Kah and means family or house) remains a family brand headed by winemaker Alessandro Furlan, who was among the first to introduce a rosé version of Prosecco after DOC rules changed.... Read More
Ca' Furlan (the Ca is pronounced like Kah and means family or house) remains a family brand headed by winemaker Alessandro Furlan, who was among the first to introduce a rosé version of Prosecco after DOC rules changed.... Read More
With so much basic Prosecco out there, Cuvee Beatrice stands head and shoulders above the rest. It over-delivers with 100% Glera from the Veneto vinified into a foamy, soft, not-too-dry sparkler that doesn't go flat the minute... Read More
With so much basic Prosecco out there, Cuvee Beatrice stands head and shoulders above the rest. It over-delivers with 100% Glera from the Veneto vinified into a foamy, soft, not-too-dry sparkler that doesn't go flat the minute... Read More
For this rendition of the Prié Blanc grape, Ermese Pavese employs the Metodo Classico process to create a seriously dry and crisp, zero-dosage sparkler. The second in-bottle fermentation allows for a soft mousse that highlights... Read More
D.O.C.G. Valdobbiadene is where the really good Prosecco comes from, and Le Colture's Fagher is one of the best, with natural winemaking, minimal sulfites, plus a truly complex and elegant palate of minerals, white fruit,... Read More
Lini has been making wine for four generations, and their lineup of artisanal red, white, and rosato sparklers should be an industry standard for dry Lambrusco. Rosato is a rosé blend made of 50% each of Lambrusco Salamino... Read More
Established in 1910, Lini is a family-owned winery that crafts the famous Emilian sparkling wine they call “Labrusca,” a nod to the ancient Roman name for all Lambrusco grapes. Their Rosso is made with Salamino (85%)... Read More
The De Bartoli family began as, and remains, producers of fine Marsala -- not the cheap stuff used for cooking, but the original old-school il perpetuum made for centuries until the rest of us discovered it. The traditional white... Read More
We like Azienda Giol a lot. They've been in business for 590 years and keep finding ways to make healthier wine. Serata is their vegan Prosecco made from organic Glera grapes. To make it an even more elegant, complex, and... Read More
Gianluca Bergianti founded Terrevive in 2008 with 24 biodynamic acres of vineyards and 62 acres of polyculture farmland. The property is near Modena, in the village of Gargallo di Carpi in Emilia-Romagna's Lambrusco country,... Read More
