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 Glera is best known for producing spumante (sparkling) or frizzante (slightly sparkling) wines, with different sweetness levels: Brut, Extra-dry and Dry.
Brut: with 0-12 g/L of residual sugar
Extra-dry: with 12-17 g/L of residual sugar
Dry: with 17-32 g/L of residual sugar
Appearance: Pale colour, in tender shades.
Aroma: This low-aromatic variety is a little more aromatic in its sweeter style Extra-Dry or Dry versions, delivering fresh and discreet notes of citrus fruits, white fruits, flowers, sometimes yeast or dried fruits.
On the Palate: The Brut Prosecco gives a lively and delicate wine, sometimes marked by a slight bitterness. The Dry and Extra-dry, are sweeter and rounder, with a more crunchy fruitiness.
What should we open it with? Aperitif, fine fish, vegetable or fish terrines, fruit desserts
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 (Lambrusco Salamino di Santa Croce, Lambrusco di Sorbara, Lambrusco Grasparossa du Castelvetro). All of these give rise to amazing sparkling rosé and red wines, from dry to sweet, very often produced using the Charmat method.
What should we open it with? Aperitif, cold cuts, parmesan cheese (for the driest), a dessert made with red fruits (for the sweetest).