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Prosecco - but this is Valdobbiadene Prosecco, the real deal! Made in the traditional method in the Valdobbiadene region, the Glera grape undergoes natural fermentation before a second fermentation in the bottle. This traps fine, concentrated bubbles, far from the gassy wines made under force-carbonation. The bottle isn't disgorged, leaving the wine to sit on the lees, unfiltered. This results in a lightly hazy wine with salty, savoury complexity, along with the soft blossom, green apple, white peach, and citrus pith you'd expect. A more authentic take on this often mass-produced style of wine.