Probably originating from the Friuli region, where a village bears its name, prosecco (or glera) has colonized the hills north of Treviso for at least two centuries, particularly around the towns of Conegliano and Valdobbiadene. The grape variety is best known for producing spumante or frizzante wines, both sparkling production methods, with two sugar levels: extra-dry and dry.
Appearance: Pale colour, in tender shades.
Aroma: This low-aromatic variety is a little more aromatic in its semi-dry version, delivering fresh and discreet notes of citrus fruits, white fruits, flowers, sometimes yeast or dried fruits.
On the Palate: The spumante quality gives a lively, unstructured, delicate wine, sometimes marked by a slight bitterness. The dry and extra-dry, which is the traditional style, are rounder, with a more crunchy fruitiness.
What should we open it with? Aperitif, fine fish, vegetable or fish terrines, fruit desserts (dry)
Lambrusco refers to a family of grape varieties that are widely planted in the broad Emilia plain and in the southern part of Lombardy, between the Po (the longest river in Italy) and the city of Modena. Several DOCs (Denominazione di Origine Controllata, the equivalent of the AOC in France) bear this name, including Lambrusco Reggiano, the most important, or a varietal-specific variant (LambruscoSalamino di Santa Croce, Lambrusco di Sorbara, Lambrusco Grasparossa du Castelvetro). All of these give rise to amazing sparkling or sparkling red wines, dry and sweet, very often produced using the Charmat method.
What should we open it with? Aperitif, delicatessen foods (for the driest); pizza, a dessert made with red fruits (for the sweetest).