From the heart of Prosecco country in northeasy Italy, this is a serious Prosecco.  Made from 85% Glera with the remaining 15% other varietals.  Pale silvery/gold in color.  Lots of smaller bubbles.  The nose has minerals and Vernors soda (sort of carmelized ginger and seltzer).  It has a bigger presence.  Ginger and mineral notes, slightly candied.  Not tart, but well balanced.  Almost dry.  Long finish.  This drinks well on its own but will work better with food.  Fried chicken would be a nice choice.  A real crowd pleaser.  

This is a blend of 85% Glera and 15% Pinot Nero grapes made in an extrad dry style (which means a bit sweeter than Brut).  Pale pink in color with lots of smaller bubbles.  On the nose, there are cranberries, and rhubarb with some Fuji apple notes.  The palate turns more to cherries with good acidity.  Long finish.  This is pretty much dry.  Very nice on its own, it will work well with lighter salads.  Drink over the next couple years.  

This is a Prosecco from the Friuli region in northeast Italy.  It is made from 85% Glera and 15% other grapes including Pinot Bianco and Chardonnay. Silvery green/gold in color.  Some medium bubbles make a nice frothy head.  On the nose, limes, minerals and lanolin along with a bit of sweaty earthiness give it a nice nose.  On the palate, the fruit shifts to a more tart green apple note.  Good acidity.  Nice frothy mouth-feel.  This has a sweet and sour quality that is enjoyable.  Very food friendly.  This drinks well on its own, but  will work very well with salty or fried foods.  

Drinking well at age 17.  Pop and pour.  Deep ruby in color, mostly opaque and bright.  The nose has cherries, slight black cherries, and some wet tea leaves.  Medium to full bodied.  Light tannins.  On the palate, this has a nice texture.  Cherries and black cherries over forest floor with some roasted herbs.  Good acidity.  Long finish.  Drink over the next five to seven years.  Pretty much at peak.  This drinks well on its own but will work better with food.  A nice match would be Rosticciana (Tuscan pork ribs with rosemary).  

Ruby in color, mostly clear and bright.  The nose is dusty with nice cherries.  Some forest floor.  On the palate, this has a lovely texture.  Light tannins.  Black cherry fruit.  Long finish with some anise notes.  Drinking well but will improve from here.  Drink over the next ten to twelve years.  A nice wine with Pappa al pomodoro (a tomato bread soup).  

Garnet in color, mostly opaque and bright.  The nose is cherry cough syrup with some anise, in a good way.  On the palate, this is tannice.  Full bodied with good acidity.  Cherry and black cherry fruit with underlying acidity.  Nice finish.  This could use a few more years of cellaring then be good for another eight to twelve after that.  A nice match would be Malfatti which is a kind of Sienna Spinach Gnocchi.  

Ruby in color, mostly opaque and bright.  The nose is dusty with black cherries, spice and tea leaves.  On the palate, this is medium bodied.  Nice cherry fruit with some underlying forest floor.  Medium tannins.  Good acidity.  Nice finish.  It does seem tight and in need of more cellar time.  Hold for another three to five years and drink for ten to twelve after that.  Plenty of upside with proper cellaring on this.  A nice match would be a stew like the Tuscan favorite Spezzatino.

Deep garnet in color, shimmering bright.  The nose is interesting with iodine, black olives, rosemary and also a nice amount of fresh cherries.  On the palate, this is a bit thinner and lighter in testure.  Nice fresah cherry fruit.  Some black cherries.  Drinking well now.  Light tannins.  Moderate finish.  This will make nice drinking over the next five to seven years.  This would be a nice wine to work in with the classic Panzanella Bread salad from Tuscany.  

Ruby with garnet (darker) swirls, mostly clear and bright.  The nose is dusty with spice.  WIth air some black cherry fruit emerges.  Medium bodied.  Firm tannins.  On the palate, black cherries and cherries.  Great texture.  Very ripe.  Not a lot of depth though.  Easy drinking right now.  Drink over the next five to seven years.  Will work well with Ribollita, a Tuscan soup.