Bubbly brilliance: the meticulous methods of Franciacorta

Toss the Prosecco aside and ready your tastebuds - ‘Italy’s Champagne’ awaits

Wine

The extraordinary popularity of Prosecco has long been a curiosity to many in the wine industry. While I personally have little issue with it as a dinner party staple, more clued-up oenologists often talk of the ubiquitous fizz as sickly and lacking in depth compared to similar sparkling Italian whites.

And even as someone happy to knock back a glass, I am aware of Prosecco’s fairly static varietal spectrum, where vineyard-specific subtleties of flavour are by the wine’s industrial mass production.

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