Ca di Prata Prosecco Brut 750ml

Prosecco, traditionally produced in the Veneto, is not made in the Champagne method of the second and bubble-inducing fermentation in the bottle but in what is unglamorously called the bulk method (or more politely, the Charmat method) of second fermentation in large tanks. Prosecco can be very angular and crisp but can also be soft and creamy like this bottle. You get calm bubbles with sweet floral notes on the nose that translates to the palate. You might even be reminded of the concentrated sweetness of a Meyer lemon and freshly sliced apples. The pillowy mousse vibes of the wine mask the acidity but it’s always there in the background doing the work of keeping the wine balanced.