This is a revelation: complex, elegant Prosecco which is nicely balanced between being refreshing yet an interesting, food-worthy wine. Primo Franco, a top producer of Prosecco, leaves this wine on the lees after fermentation which adds a bit of body and a slight creaminess whilst complementing the primary fruit.
Prosecco has become hugely popular in the UK over the last few years: affordable bubbles, basically. At £16, this is at the pricier end of the spectrum but definitely worth splurging out on. Unlike some of the cheaper options which tend to be simple fruity fizz, Primo Franco’s Prosecco is an array of different flavours and the grapes – Glera, which, in all honesty, is quite a boring grape – taste ripe and slightly honeyed (well, relative to bog standard Prosecco, anyway). Think juicy golden apples, a hint of peach, maybe a whiff of blossom, all wrapped up in a creamy mousse (the technical term for bubbles!).
Due to its meteoric rise in popularity, the region of Prosecco in north east Italy has been expanded to become the country’s largest DOC (a quality classification given to Italian wine zones). A bit like the Chianti Classico region, the ‘classic’ part of the Prosecco production area – the hills between the principal towns of Conegliano and Valdobbiadene – has recently been upgraded to DOCG status, the highest quality classification awarded to Italian wines.
At a glance
- Style? Sparkling wine
- Where is it from? Prosecco region, Italy
- What’s the grape? Glera
- Tastes of? Apples, pears, zesty lemon curd
- What food would complement it? As an aperitif or with Involtini