Masottina Prosecco Rose Brut, 750 ml

Product Information

A sparkling wine of Prosecco and Moscato. The Moscato aromatics are matched with softly leafy character. The palate is off-dry, with good fruit and a fine, racy acidity. 88/100 Then there was further variation with source area, with, in particular, the Proseccos from all the DOCGs proving especially fine. Among these, it was the samples from the smaller area of Asolo that stood out for their powerful aromatics and ripe yellow fruit flavours, compensating for the fact that these wines tend to be a bit drier than their equivalents from Conegliano and Valdobbiadene. These notes accompany our in-depth feature on Prosecco. For profiles of all of these estates please see Regional report: Prosecco, icing sugar and lemons.

What: If a gold bottle doesn’t give you serious party vibes, we’re not sure what will. While the bottle sets the tone, it’s the contents that will really get guests talking. With a crisp and elegant style, flavour notes here include white peach, hints of citrus and wonderfully refreshing green apple. Serve chilled in coupes for ultimate sophistication.of this IGT wine is not Prosecco, but variousother indigenous grapes and a little Chardonnay. Dominated by the pear fruit on the nose, with a tiny toasty note. Quite sweet on the palate, with a lovely mouth-filling mousse and a long, peachy finish that is clean and clear, but easy to drink. 87/100 Raboso, 30% Lagrein. Cherry pink colour. Strawberry Mivvi nose, with a touch of pomegranate. The palate has lovely fruit – more dry, pomegranate and raspberry and a pink grapefruit acidity. Lovely summery stuff. 87/100 Cabernet Sauvignon and Franc with Merlot. Aged six months in French oak. Massively oaky and green nose: heavy charry character, emphasised by being served a touch warm. Dark berry fruit is rather buried, but does come through with a cassis depth, the slightly resinous oak still slightly problematic for me, but lots of coffeeish warmth. 88/100 Again, the Extra Dry version of this wine is sweeter, yielding a richer, creamier flavor on its gingery mousse. They’re otherwise the same wine, but Masottinamakes both because, said dal Bianco, “People say they want Brut, but they actually want sugar.” The Adami Extra Dry has aspumy mousse with flavors of peach, ripepear, and yellow apple. Grassy herbs and yellow citrus pith add bite.

Merlot. Combination of big Slavonian botti and French barrique, from 16-year-old vineyards on limestone and clay. Quite a lot of incense and smoky aromatics, with some rer berry fruits and savoury, briary notes. The palate has a slightly leathery quality. 87/100 An IGT wine, secondary fermentation is in bottle, fermented with natural yeasts. Again, pear drop, typical Prosecco nose. A little bit of herbal character, but all very gentle. The palate has a softness and a very dry lemon fruit and acidity. Very nice in a gentle style that is also taut and precise. 88/100 Very pale green. Subtle apple nose. A little waxy note, but all very subtle. On the palate a nice, lively mousse and sour lemon and pear fruit. Good acidity, with a slightly chalky finish that’s a touch metallic. 85/100 Fabulously attractive pear-drop and floral nose with little peach down notes and touches of herbs. Very fresh on the palate, with lots of lemony bite and cool apple fruit. Very attractive, fairly dances on the tongue. 88/100 Motus Vitae Valdobbiadene Prosecco Superiore Rive di S. Pietro di Barbozza DOCG Extra Brut Grande Cuvée del FondatoreWhat: This light and quaffable rose Prosecco is predictably excellent (La Gioiosa is one of the more reliable names in Prosecco). Fresh, dry and zesty with some raspberry and recurrant, this is an easy-drinking floral fizz that goes well with food but is also suitably special for a celebration. The bottle makes a lovely gift too. If one considers that Prosecco has increased in production volumes by tenfold in the past 15 years, from around 60 million bottles to more than 600m today, its remarkable how the fizz has reached such a scale while retaining its appealing combination of clean, aromatic peach and pear flavours, with a touch of sweetness, offset by a zesty edge.As for the issue of diversity, there seems to be a broadening of Prosecco styles, with successful results among the differing profiles. In terms of sugar levels, Prosecco does seem to best suit an ‘extra dry’ sweetness (12g-17g/l), with around 13g-15g/l being optimal to fill out the mid-palate without tasting saccharine. However, there appears to be a rising number of Brut and even Extra Brut Proseccos coming on to the market, offering a slightly sharper drinking experience, but, due to the use of fine, ripe fruit, a taste that isn’t too hard.

We won’t go on, as we know you’re eager to get to our list of the best Prosecco brands to try right now, but we did just want to share a few facts about Prosecco that we learned during our testing. The most interesting of those (we think) is that ‘extra dry’ is not the driest Prosecco. ‘Brut’ Prosecco is, in fact, the driest while ‘dry’ actually describes fairly sweet Prosecco. Col fondo wines contain leesy sediment, which makes the body cloudy and very savory. This one’s quiet, with stony aromatics that complement toasty biscuit and brioche, almondand almond extract, and suggestions of forest honey and hazelnuts. There is a distinctive rise in quality and interest when one looks at Superiore DOCG wines, as our 2023 Gold and Master medal-winners show. These wines, which come from the caldera and rolling hills in the heart of Treviso around Conegliano-Valdobbiadene and Asolo, are sensationally delicious. Delicate pear aromas, with apple and small floral notes. In the mouth only gently frizzante, with a razor-edge of acidity and a nice bite of apple and lemon acidity playing against a dry, lovely fruitiness. 88/100 Levels of production have increased dramatically in recent years, and demand, not only in Italy, but especially in the UK and the US, and nowadays also in France, seems to be absorbing the supply. Everyone loves Prosecco.

Nearly all Prosecco ismade usingthe Metodo Italiano, or Charmatmethod, with its second fermetationtaking place in a pressurized tank. These wines don’tearn the complexity of bottle-conditioned, traditional method sparklers, which age longer with more lees exposure, but theydon’t earn thehigh price, either. Dull, slightly metallic nose. More acidity, but the sweet .n. sour character is obvious. Slightly Alka Seltzer. 83 Instantly defined and distinctive, with bold orchard fruits, and lots of tang and lemony zip. But there is subtle minerality here too, playing against the sweetness of the wine, the fruit and a lemony twist. Lovely length and definition. 90/100 A touch of herbs and vegetal aromatics. The palate has good fruit and a nice brightness and freshness. This has sweetness and is a real crowd-pleaser, and also very good quality. 89 A touch of yeastiness, a clean, underripe apple crunch. The palate has plenty of lemon-rind and dry, pithy lemon and apple acidity. Balanced and savoury. 87