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Galanti Prosecco Extra Dry Non Vintage Wine 75 cl (Case of 6)

£10.845£21.69Clearance
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The Global Prosecco Masters is a competition created and run by the drinks business, and forms part of its successful Masters series for noble grape varieties, such as Chardonnay and Pinot Noir; major wine styles, from sparkling to rosé; and famous regions including Rioja, Champagne and Tuscany. The competition is exclusively for Prosecco. The top wines were awarded Gold, Silver or Bronze medals according to their result, and those expressions that stood out as being outstanding in their field received the ultimate accolade – the title of Prosecco Master. This report features the medal winners only. A full report, including all the medallists from the Prosecco Masters 2021, will be published in the May edition of the drinks business. The selection below represents some of the most exciting finds from the competition, which comprised around 200 Proseccos, all of which were assessed without any knowledge of the producer behind them. Made by adding 10-15% wine from Pinot Noir to the white wine base for making Prosecco, the character of the wine is similar to its long-standing blanco variant: the Prosecco Rosés I tasted combined plenty of the usual peach and pear fruit you find in blanco Prosecco, but with a hint of crushed strawberry, and sometimes a touch of bubblegum. Prosecco has taken the world by storm, thanks to its easy-drinking qualities. And now, with rosé expressions having been given the green light, there is more choice than ever for the world’s fizz lovers. We reveal the stylistic trends and best wines from The Prosecco Masters 2021.

Moving marginally up the price ladder is this lively Prosecco from top producer Villa Sandi with its flavours of elderflower, pear and zesty grapefruit, and a mouth-filling richness from its 14g/l of residual sugar, even though it’s labelled as Brut (which is traditionally used for fizz with 12g/l or lower). It’s a pristine drinking experience. And, combine that with its aromatic, distinctive nature, and you have something pleasing and easy to identify. Such traits have also been key to the remarkable performance of New Zealand Sauvignon Blanc in this century. In other words, if you like combination of ripe peach and crisp apple, then good DOCG Prosecco will provide it. And if you are content with a simpler sweet pear sensation, then DOC will deliver it. One thing I did notice related to colour: of the some 40 Prosecco rosés I sampled, all of them were pretty much the same shade of pale salmon pink. It seems producers are not going to risk anything deeper in terms of colour appearance. That’s doubtless because the pale hue of Provencal rosé has influenced the world of pink wine producers, sparkling ones included, especially the commercially-savvy ones in Prosecco.

Finally, what about rosé? As the newly allowed sub-category of DOC Prosecco – bear in mind that DOCG regions have not authorised this colour variant – there is much excitement about its arrival. While this is justified on the basis that pink fizz is popular, and so too in Prosecco, in terms of the product, Prosecco rosato is not a markedly different proposition in terms of taste.

Furthermore, if you want something with a distinctive personality, a Prosecco with greater complexity, then seek out the Rive classification, which is used for the best sub-regions of the DOCGs, where hillside vineyards tend to yield sparkling wines with intensity, and layers of flavour.A benchmark example of a crowd-pleasing Prosecco style, with ripe yellow fruit, a hint of sweetness (13g/l), and then a crisp apple finish with a touch of chalk, making for lovely creamy-textured refreshment. So you work in marketing, and you’re considering how to create a new category of drinks? What’s the best approach? And where should one draw inspiration? Prosecco is the ideal place to look for ideas. That’s because it has managed, in a relatively short space of time, to become a 500 million bottle a year business, taking sparkling wine mainstream, well beyond it traditional association with celebratory times. As a result, almost any occasion is ripe for sipping this light, aromatic Italian fizz, which is now by far the largest sparkling wine type in the world in terms of volumes sold.

New to the Prosecco Masters this year was this drop from Col Vetoraz, which impressed us for its generosity and intensity. At the sweeter end of the spectrum with 16g/l residual sugar, there is some noticeable mouth-filling richness, along with ripe peach and pear flavours. But if that sounds a bit heavy, fear not, this is a balanced glass of fizz, with the sweet fruit more than offset by a fresh lemon zest acidity. The Global Prosecco Masters is a competition created and run by the drinks business, and forms part of its successful Masters series for noble grape varieties, such as Chardonnay and Pinot Noir; major wine styles, from sparkling to rosé; and famous regions including Rioja, Champagne and Tuscany. The competition is exclusively for Prosecco. The top wines were awarded Gold, Silver or Bronze medals according to their result, and those expressions that stood out as being outstanding in their field received the ultimate accolade – the title of Prosecco Master. This report features the medal winners only. But that’s not to suggest there aren’t differences in Prosecco. One reason for variation relates to sourcing, in particular, whether the grapes were grown in the hillier historic areas of the region, the DOCGs of Valdobbiadene, Conegliano and Asolo, as opposed to the generally flatter plains of this part of Italy, which are used for the much larger Prosecco DOC. Generally, the DOCG offerings are a touch more expensive, and are deemed to be better quality, but is this always the case?The subject of sweetness levels is important for Prosecco. That’s because some of the drink’s appeal lies in the fact that it’s not too dry, or firm, but soft and creamy-textured. And for that, a fairly high level of sugar is required, around 13g/l-15g/l being a level that provides richness without tasting saccharine.

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