In search of greater terroir expression, Prosecco’s finest wines are becoming increasingly dry. Richard Baudains explores the reasons why, and picks his top 10 to try...
There’s a buzz in the Prosecco Superiore hills of Valdobbiadene and Conegliano. A new generation of producers is emerging and the established names in the region are releasing premium, limited-selection bottlings. There is greater sensitivity in the vineyard as producers seek to express a sense of place, and increased diversification in winemaking styles. Quality is stepping up – or perhaps it would be more accurate to say it is being forced up by the need to distinguish Prosecco Superiore DOCG from the commercially rampant Prosecco DOC of the plains. In lockstep with these developments, there has been a significant swing towards drier styles in recent years.
Scroll down for Richard Baudains’ top 10 dry-style Proseccos
See Richard Baudains’ top 10 dry-style Proseccos
