Galanti Prosecco Extra Dry Non Vintage Wine 75 cl (Case of 6)

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The Global Prosecco Masters is a competition created and run by the drinks business, and forms part of its successful Masters series for noble grape varieties, such as Chardonnay and Pinot Noir; major wine styles, from sparkling to rosé; and famous regions including Rioja, Champagne and Tuscany. The competition is exclusively for Prosecco. The top wines were awarded Gold, Silver or Bronze medals according to their result, and those expressions that stood out as being outstanding in their field received the ultimate accolade – the title of Prosecco Master. This report features the medal winners only.

Made by adding 10-15% wine from Pinot Noir to the white wine base for making Prosecco, the character of the wine is similar to its long-standing blanco variant: the Prosecco Rosés I tasted combined plenty of the usual peach and pear fruit you find in blanco Prosecco, but with a hint of crushed strawberry, and sometimes a touch of bubblegum.Read on for the list of all the medal-winning wines in this year’s Prosecco Masters, as well as further information about the competition. Not only that, but with wine taste and style fairly similar at the lower end of the price spectrum, it’s a drink that offers a predictable, consistent experience. It’s not one of those categories where there are swings in sweetness levels, differences in texture, or variations in fruit expression.

In other words, if you like combination of ripe peach and crisp apple, then good DOCG Prosecco will provide it. And if you are content with a simpler sweet pear sensation, then DOC will deliver it.If you are involved in marketing, then you’ll want to consider every aspect of its success, starting with the four p’s of product, price, place and promotion. And Prosecco scores well on all counts, with its fairly low cost, broad distribution, combined with positive Italian associations and its easy-to-pronounce memorable name. However, in my experience from this year’s competition, and previous ones, the DOCG sparkling wines tend to have a purer, more defined fruit expression than the DOC Proseccos at similar prices. The former also tend to have a bit less sugar too, requiring the fruit in DOCG wines to be faultless and fully ripe, while allowing the taste of such fine grapes to shine, without the masking effect that can arise from perceptible sweetness. As for a further general point, when it comes to low-sugar Prosecco, the DOCG of Asolo appears an especially good place to go, as the fruit character from this lesser-known and smaller area tends to be richer, and riper, making it in need of less sweetness.

A benchmark example of a crowd-pleasing Prosecco style, with ripe yellow fruit, a hint of sweetness (13g/l), and then a crisp apple finish with a touch of chalk, making for lovely creamy-textured refreshment. The Global Prosecco Masters is a competition created and run by the drinks business, and forms part of its successful Masters series for noble grape varieties, such as Chardonnay and Pinot Noir; major wine styles, from sparkling to rosé; and famous regions including Rioja, Champagne and Tuscany. The competition is exclusively for Prosecco. The top wines were awarded Gold, Silver or Bronze medals according to their result, and those expressions that stood out as being outstanding in their field received the ultimate accolade – the title of Prosecco Master. This report features the medal winners only. But, as noted, lower levels, including Extra Brut (sub-6g/l), can be palatable if the fruit is fully ripe. Nevertheless, such a style can surprise your average Prosecco drinker, who is used to Prosecco’s gentle, pleasing sweetness.

The subject of sweetness levels is important for Prosecco. That’s because some of the drink’s appeal lies in the fact that it’s not too dry, or firm, but soft and creamy-textured. And for that, a fairly high level of sugar is required, around 13g/l-15g/l being a level that provides richness without tasting saccharine. One thing I did notice related to colour: of the some 40 Prosecco rosés I sampled, all of them were pretty much the same shade of pale salmon pink. It seems producers are not going to risk anything deeper in terms of colour appearance. That’s doubtless because the pale hue of Provencal rosé has influenced the world of pink wine producers, sparkling ones included, especially the commercially-savvy ones in Prosecco. But that’s not to suggest there aren’t differences in Prosecco. One reason for variation relates to sourcing, in particular, whether the grapes were grown in the hillier historic areas of the region, the DOCGs of Valdobbiadene, Conegliano and Asolo, as opposed to the generally flatter plains of this part of Italy, which are used for the much larger Prosecco DOC. Generally, the DOCG offerings are a touch more expensive, and are deemed to be better quality, but is this always the case? Although niche, there is a growth area in Prosecco: organic variants. But are they any good? Well, this sample called P.Lex was one of the highest-scoring Proseccos of the day, and employs organically-grown Glera – which is the grape of Prosecco. It has a lovely array of flavours, with honey and mango dominating, a touch of orange blossom, and then a lingering pear and apple fresh fruit finish.