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

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Not only that, but with wine taste and style fairly similar at the lower end of the price spectrum, it’s a drink that offers a predictable, consistent experience. It’s not one of those categories where there are swings in sweetness levels, differences in texture, or variations in fruit expression.

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. 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. The go-to producer for these styles is Andreola, which manages to capture Prosecco at its best, with its orchard fruits, citrus zest, and floral aromatics, even a chalky character, more commonly associated with Champagne or English sparkling wine. Although niche, there is a growth area in Prosecco: organic variants. But are they any good? Well, this sample called P.Lex was one of the highest-scoring Proseccos of the day, and employs organically-grown Glera – which is the grape of Prosecco. It has a lovely array of flavours, with honey and mango dominating, a touch of orange blossom, and then a lingering pear and apple fresh fruit finish. 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.Read on for the list of all the medal-winning wines in this year’s Prosecco Masters, as well as further information about the competition. As for a further general point, when it comes to low-sugar Prosecco, the DOCG of Asolo appears an especially good place to go, as the fruit character from this lesser-known and smaller area tends to be richer, and riper, making it in need of less sweetness. 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. 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? For now, read on for our top 10 Proseccos for all styles and occasions. Galanti Prosecco, Extra Dry, Prosecco DOC, NV (14g/l)

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. 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).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. But, as noted, lower levels, including Extra Brut (sub-6g/l), can be palatable if the fruit is fully ripe. Nevertheless, such a style can surprise your average Prosecco drinker, who is used to Prosecco’s gentle, pleasing sweetness.