Prosecco - but this is the real deal! Made in the traditional method, the Glera grape sees a natural fermentation before being transferred to the bottle for a second fermentation that traps the bubbles. The bottle is not disgorged so the wine is left to sit on the lees and is unfiltered leaving a lightly hazy wine with salty, savoury complexity as well as the soft blossom, green apple, white peach and citrus pith you’d expect. The bubbles are concentrated and fine, like so many little pinpricks and a welcome contrast to the gassy wines made under force-carbonation. A more true example of this normally mass-produced style of wine.