Tasting Notes
I am extremely picky when it comes to Prosecco. Our friends at Guerrieri Rizzardi, formed in 1913 when the wine-making estates Guerrieri and Rizzardi merged following a marriage between the two families, produce this top class Prosecco in Treviso. Glera grapes from cooler hillside vineyards are used for the best fruit flavours and yields are not too high as Glera can be fairly neutral if yields are not controlled.
I love this Prosecco, not words you would normally hear me say. There is just too much cloyingly sweet Prosecco out there. But this one has alovely balance of crispness and fruit flavours like apple, citrus, pear and a hint of melon. And if you are confused by all the talk of extra dry and sweet, I would classify this Prosecco as a dry wine. Yes it has a touch of residual sugar which means it cannot classify itself as Brut - but any sweetness is masked because of the balance with the crisp acidity. It actually makes the mouth water it is so fresh. This is really lovely bubbly!
Food Pairing
Drink on its own, chilled, as an aperitif or at parties with canapés; unlike some less substantial Proseccos this wine pairs very well with a range of food including fish and shellfish, chicken, turkey, Asian food, soft herbal cheeses, truffles, parmesan cheese, parma ham, cheese-based sauces, fruit based desserts, shortbread and panettone
Producer's Notes
"Our Prosecco stays true to the house style of elegance and harmony; we always aim for the ideal balance between refreshing crispness and pure, precise orchard fruit."
Awards
Tom Canavan in Wine Pages & The Huffington Post
“a very refined and subtle Prosecco, with typical notes of icing sugar sprinkled over preserved lemon, and a forward, fruity style. Note that it’s an ‘Extra Dry’ which, perversely enough means it is a little sweeter than a normal ‘Brut’ style sparkling wine. It’s not sweet, but the extra ounce of sugar gives it a flattering smoothness and makes it a great aperitif choice too.”
