“Paris Hilton’s endorsement of the “Rich” brand canned Prosecco may have put this Italian sparkler in the limelight, but it’s done little to advance the cause of serious Prosecco. If things light, frothy and downright commercial do not really appeal, then read on. Prosecco can be both serious and utterly delicious – you just need to know how to spot the best wines….

….To capture its delicacy of flavour, Prosecco is typically bottled within weeks of its second fermentation, unlike its Old World fizz competitors Champagne or cava. This second fermentation usually takes place in tank... For premium wines, techniques such as a touch of barrel fermentation, lees stirring of base wines (Bisol)... enhance mouth-feel, complexity and food-friendliness.

Jeio Prosecco di Valdobbiadene Brut- Fruity, flavoursome pear-skin and candied citrus underscored by lively acidity.

Crede Prosecco di Valdobbiadene Brut- Nashi pear mingles with blossom on a smooth, honeyed palate animated by a fine and persistent bead.

Prosecco di Valdobbiadene Superiore di Cartizze- Sweet pear and honeysuckle wed to Cartizze’s trademark muscle and minerality; terrific structure and balance."

Wine & Spirit Magazine February 2007 invesitgated by Sarah Ahmed www.thewinedetective.co.uk