Prosecco reccos needed

[Jenise]

Let me say upfront that I'm probably the wrong person to be buying Prosecco for our Christmas party because I've hardly ever had a Prosecco I liked. The traditional 'extra dry' is just to sweet for me, and there's often a sharp bitter hit in that sweet finish that I just don't go for. Adding to the complications, I've already bought a case of a del Bosco Franciacorta brut. Both cases will be free-flowing and poured by servers before everyone is seated for dinner. In general, I think it would be weird to serve two different dryness levels, so I'd like to find a good brut Prosecco.

Well good luck Jenise! I've found exactly one at K & L Wines. I also found a sparkling pinot noir from Italy (well, 85% pn and 15% some local red grape called raboso that sounds kind of interesting.

Has anyone had either and does anyone have any other candidates to suggest?

Carpene Malvolti Rosé Brut
Carpene Malvolti is one of the best known Prosecco producers. They make this intriguing Rosé from 85% Pinot Noir and 15% Raboso, a local red grape. It is very popular at L.A.'s "Mozza" restaurant, where folks regularly come away thinking it is a Prosecco Rosé. Since Prosecco is a white grape, it isn't possible to make a Prosecco Rosé! Nonetheless, the Brut is really delicious. $19.99.
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De Faveri Prosecco DOC Brut
Lucio and Mirella De Faveri started their winery in 1978. They produce and bottle Prosecco with updated enological technology, yet according to the old traditions. The Brut comes from high-quality Prosecco grapes of the vineyards of Valdobbiadene, Vidor and Fara di Soligo. Produced from natural fermentation, this sparkling dry wine has a typical intense fruity bouquet, which reminds one of spring blossoms. The taste is dry. And with 11% abv, it is light enough to pair with brunch, lunch, or just about any time of the day or night! $19.99.

Jenise, why are you asking a reasonable wine question here? This is the place where we fritter away our time in endless blithering, blathering and arguing, and deal with totally trivial, meaningless, and endlessly repetitious political arguments, talk about music, and books and other disparate stuff.

But wine?

[David M. Bueker]

a) moved to Wine Forum

b) While it may be woefully simple, I have always found Zardetto Prosecco to be reliable enjoyable and cheap to boot.

Zardetto is usually pretty good value as David says (usually under $10 here). For a bit more class, try Bisol (the Crede is fairly dry and very good) or Bisson.

[Jenise]

Jenise, why are you asking a reasonable wine question here? This is the place where we fritter away our time in endless blithering, blathering and arguing, and deal with totally trivial, meaningless, and endlessly repetitious political arguments, talk about music, and books and other disparate stuff.

But wine?

So I actually stuck it in the wrong section? Oh dear. Thanks for your humor, though, made me laugh.

[Jenise]

Zardetto is usually pretty good value as David says (usually under $10 here). For a bit more class, try Bisol (the Crede is fairly dry and very good) or Bisson.

Let's presume it would be fine, even expedient for me to spend $15-20. Better that than $10.

If it's available in your area, I've always found the Bele Casel Prosecco pretty nice, Jenise.

Each to his own, obviously, but I can't help pointing out that Extra Dry is the traditional quality dosage for good Prosecco. Brut is usually made specifically for export. It's the opposite of Champagne, in this respect.

Riondo for frizzante, Canella for spumante.

I also enjoy the Zardetto for a tasty cheap quaff. For something a little more refined, the Sommariva di Conegliano Brut is a joy to drink.

[Jenise]

Each to his own, obviously, but I can't help pointing out that Extra Dry is the traditional quality dosage for good Prosecco. Brut is usually made specifically for export. It's the opposite of Champagne, in this respect.

I do realize that Oliver, but considering that I've already bought the franciacorta brut, do you think a traditional Prosecco is a good idea?

[James Roscoe]

What Jon said. You can take his reccomendations to the bank on this sort of thing!

I see no-one has mentioned Ruggeri yet. There is quite a line-up from this producer in one of the stores nearby. The wines I have tried have been very satisfying.

[Jenise]

Anyone had a Sangiovanni? I can order from outside the state or order anything in our state's distribution pipeline, but this one's reccomended by the wine guy I trust most so I know it's already here.

I echo Dale's suggestion of Bisol Crede. The Bisol Cartizze is also very drinkable, but notably sweeter.

[Jenise]

Noel, thanks. I should have added to my note above that I asked this same guy to see if he could this/Dale's recco, Hoke's and I believe Jon's--I'm not sure if it was three or four. I had this thread open and read the names directly from your posts. Those all sound like they're in the right quality zone.