Bortolin Angelo Prosecco Brut 2023

From a family house on the Rive di Guia that makes nothing but Valdobbiadene DOCG, this is the appellation's most typical style: 100% hand-picked Glera from steep south-facing hillsides at 200 to 250 metres, fermented by the Conegliano Valdobbiadene method with 30 to 40 days on lees in autoclave. Pale straw yellow with a dry, delicate palate, perfect acidity, balanced softness and a fruity citrus aftertaste — the low dosage leaves the fruit's aromas at full expression. Serve well chilled as an aperitif or straight through a meal.

The Bortolin family works in Guia, within Valdobbiadene's steep Prosecco hills. Their Brut is made from hand-picked Glera, and the family says every vineyard changes with its slope, exposure and soil. Those small differences are central to how they present their wines.

The fizz is made by the Conegliano Valdobbiadene method, with time on lees in autoclave. It drinks dry, with fruit, mineral detail and a soft creaminess from the bubbles. Serve it well chilled. It works as an aperitif, then keeps going with shellfish, fish, or a plate of fried snacks.