LadyYammy Aussanee

8.9

not that tanin like it — 3 years ago

Gae Saccoccio - NdC

9.0

It is a Prosecco Superiore Brut who does ageing on the yeasts at the end of secondary fermentation in the bottle (Metodo Classico). My dear friend Silvano Follador firmly believes to the hig potential of secondary fermentation with disgorging instead of Charmat or "sur lie" (col fondo) method which may be sometimes too sweet or even not stable because the presence of the work-in-progress yeast. Acidity, cleanness and savoury sensations that's what Silvano's steadily looking for in his Prosecco and I must admit these are all features that I found for instance, in this Dosaggio Zero (pas dosè) 2010 vintage, who left right on my mouth a genuine feeling of citrus and loquats freshly picked from the branch and squeezed directly into the glass. — 9 years ago

Erik Ullvin

9.3

Trevlig colfondo. Inte som Follador dock. — 6 years ago

Liz Hale

9.2

Grower Prosecco?! Charmat method?! Oh yeah...dry and SUPER yummy. Give it a shot if you can find it- a David Bowler jam. — 10 years ago

Paolo Vareschi

9.5

One of the best examples of Valdobbiadene Prosecco Superiore from one of the most elegant wine makers of the Prosecco region. This wine shows great finess and balance and the “Millesimato” is a guarantee of great quality — 6 years ago

Sommelierxte

9.1

Per favore non chiamate lo prosecco... Altro lontanissimi pianeta ... — 11 years ago