Spagnol Prosecco Col Del Sass Extra Dry

The Prosecco wines of Valdobbiadane in north-east Italy deserve much greater recognition in New Zealand as they offer true refreshing and fine sparkling character at a price that allows them to be enjoyed on a regular basis. Made from the Prosecco grape, the charmat vinification process allows the delicacy of the subtle pear and apple perfumes and flavours to be expressed without interference. The wine has a dry, ‘quinine–like bitter note on the finish which gives a superb cut and cleanliness to the palate. Made by the Spagnol family, who own 28 hectares near the Conegliano college where New Zealand’s first viticulturist Romeo Bragato was trained, this is benchmark Prosecco. Named after hill where the town of Valdobbiadane is sited, the premium ‘Col di Sass’ label has a gorgeous foaming mousse and crisp, crystal clear palate. The wine has a modest 11.0% alcohol and the ‘Extra Dry’ designation belies its 16 g/l residual sugar. Marco Spagnol, who visited Regional Wines recently, recommends it as an aperitif and a match with more delicate fish dishes, and it is best served in a goblet rather than a flute. As springtime takes hold, this will be a delightful sparkler. RC Oct 09

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