Loris Follador is fortunate to have vines in the Valdobbiadene Prosecco appellation, all aged 60 years or older. Therefore, he has the raw material to make seriously good wine. He uses the benefits of modern technology to make a wine that is similar in style to the Proseccos that existed before the fashion of fruit driven wines.
This will be a shock to people who drink the fresh, fizzy, grapey, floral and simple styles of Prosecco from Italy and Australia. Most of that style are really enjoyable, this wine though is unlike all of them. The wine is not disgorged after the second ferment, and the lees remain in the bottle, adding texture and complexity. It is funky, cloudy, only has about half of the pressure and is really complex. It is definitely a context wine but all the better for it. I would serve this with some firm cheese. Aging is not required but I’d be fascinated to see what it does.
Now exclusively used for the region with the grape variety now called Glera. By using the cheaper charmat method to make the wines and in recent times pushing up the quality, the Italians have cornered the ‘poor person’s Champagne’ market. Look out for the variety to change name to Glera in the next few years.