Santo Stefano has the privilege of opening to Spring to the people of the hills throughout the valley from Valdobbiadene to Conegliano The carnevai (hellebore) and the yellow flashes of the cornelian cherry tell us that it is the new time and invite us to emerge from winter and enter the woods and vineyards to smell Spring It is time to open to the wine that every year renews its fragrances in this small land on the pre-Alpine slopes and coaxed by the round asperities of the hills Born from the initiative of some friends who joyfully frequented people leaving the church offering a good glass of wine the longest-running of the exhibitions linked to the Primavera del Conegliano Valdobbiadene Prosecco every year proposes with the same spirit more than a hundred labels of the producers of Valdobbiadene DOCG The Exhibition of Conegliano Valdobbiadene in Miane offers a vast selection of wines from the UNESCO World Heritage area live music and excursions to get to know our splendid territory The 53rd Cartizze and Valdobbiadene DOCG Exhibition in San Pietro di Barbozza is a journey through wine excellence and authentic flavors gourmet dinners and walks through the UNESCO World Heritage hills make the event an unmissable experience A unique opportunity to experience the magic of a territory that knows how to conquer with taste and tradition Traditional exhibition to promote the wines of the Rive di Colbertaldo and Vidor immersed in the wonderful setting of the Sanctuary of Madonna delle Grazie in Colbertaldo An amphitheater of vineyards overlooking the ancient structures where the Pro Loco of Colbertaldo and the Comitato Mostra Vini organize tastings walks and obviously they will let you taste the traditional dishes among which the Spiedo della Marca and the Risotto Primavera alle verdure stand out was created with the aim of making the wines of the Conegliano area known with particular attention to the Ogliano area not strictly in a tasting form but also in terms of an image relating to a characteristic product simultaneously enhancing the scenic beauty and the production peculiarities of our country the hamlet of Guia is pleased to host visitors to the 55th Exhibition of Valdobbiadene DOCG The star of the show will be the Valdobbiadene DOCG to which a large room is dedicated so you can taste it in all its nuances There will be the opportunity to participate in traditional lunches It will also be possible to experience guided walks through the vineyards The Exhibition of Cartizze and Valdobbiadene DOCG of San Giovanni guarantees in each of its editions a welcome and refined quality in the products and services offered Also in this edition there will be numerous opportunities to learn about and get closer to our excellent wine products (Cartizze and Valdobbiadene DOCG) their producers and above all the territory of origin and production From guided walks to fully experience our “rive” (hills) and immerse yourself in the wine-growing reality of Valdobbiadene DOCG to themed lunches and dinners with tastings of typical products and dishes from the upper Treviso area and beyond; all with the aim of stimulating interest in wine culture and to once again enliven the Primavera del Conegliano Valdobbiadene Prosecco Superiore in San Giovanni Cison comes alive for the new edition of the Conegliano Valdobbiadene Prosecco Superiore DOCG Exhibition with the aim of promoting the wine culture of the area and enhancing “The Hills of Conegliano Valdobbiadene Prosecco Superiore DOCG” recognized as a UNESCO World Heritage Site since July 2019 The exhibition will be animated by a rich program of collateral events At the Barchessa of the seventeenth-century Villa Battaglia-Spada in Refrontolo the Pro Loco organizes the Wine Exhibition The splendid location is the backdrop to the event a prestigious and refined exhibition characterized by the presence of the Refrontolo Passito DOCG the Conegliano Valdobbiadene Prosecco Superiore DOCG and the typical local wines Exhibition dedicated to the promotion of the native Verdiso IGT wine The product is enhanced with tastings and pairings with traditional dishes; a stand of typical local products of cured meats and cheeses will be present during the event Promotion of the territory with food and wine and nature walks with direct meetings in the vineyard with the producers The Exhibition promotes the wines that belong to the DOCG Colli di Conegliano: fine reds including the extraordinary Torchiato di Fregona as well as a selection of genuine local wines The exhibition is framed by some events ranging from tastings to walks alternating with cultural and convivial moments The 54th Exhibition of Superior Wine of the Colli di Corbanese located in the heart of Conegliano Valdobbiadene an area declared a UNESCO World Heritage Site is an event that celebrates the excellence of the territory The exhibition offers a unique showcase for local producers immersing themselves in the culture and gastronomic traditions of the area A sensory experience that combines history As part of the Vittoria stage of the Primavera del Prosecco artistic and tourist initiatives will be promoted with particular attention to local gastronomy art and cultural and naturalistic walks through our hills the exhibition will have the collaboration of the Hotel Institute for the preparation of some hot dishes 66 wines participated in the Prosecco Superiore DOCG competition which were evaluated by a commission made up of experts from Assoenologi The Show was created with the aim of promoting and enhancing the wines of Feletto and the surrounding areas not strictly in the form of tasting but also of an image relating to a genuine and characteristic product of its production area It will therefore be everyone’s commitment to elevate the Show to a tool for disseminating the denomination of quality and taste of our territory especially today with the recognition of a product with Controlled and Guaranteed Designation of Origin as well as with an accurate display of the product in welcoming environments for a quiet tasting the wines produced in the relative areas and the Show itself can acquire the notoriety that they undoubtedly deserve Ceramics workshop with Sara Dall’Antonia An afternoon of Marcadoc – The hills of Venice deals with tourist cultural and food and wine information of the Marca Trevigiana and the Veneto the results speak volumes: 3% received gold This strong showing underlines the consistently high quality across the denomination and reflects the creative energy and terroir expression that make this region one of Italy’s most distinctive A Region of Heroic BeautySet in the dramatic Conegliano Valdobbiadene is more than picturesque and hand-crafted terraces that define agricoltura eroica “You really understand how difficult it is to produce wine in this part of the world,” said Vincenzo Arnese “They call it heroic winemaking for a reason.” That deep connection between landscape and labour is part of what gives the wines their depth. Sarah Abbott MW described it as “real agriculture as creative culture,” capturing the intentionality and artistry behind every bottle Standout StylesWhile the judges expected quality they were struck by just how diverse and exciting the wines were There was greater variety of styles and aroma profiles than anticipated fruit-forward to lees-aged and terroir-expressive Several judges noted a refreshing openness and creativity in the winemaking One trend that emerged was the performance of Extra Dry versus Brut wines Extra Dry styles showed more consistency across the board while the Brut category presented more dramatic highs and lows, perhaps reflecting its newer and still-evolving nature Judges described the best examples as "incredibly pure with the primary fruit of the Glera grape shining through But where lees work or extended aging dominated the grape’s natural charm sometimes got lost A few judges suggested that if producers want to explore these more complex styles they might consider integrating historic varietals to retain balance and identity Three stand out Bruts were the gold medal winning Valdo Cuvée Di Boj Brut NV (96 points) Vincenzo Toffoli Brut 2024 (95 points) and Dal Din Brut NV (95 points) Wines with CharacterAmong the most memorable wines were several Sui Lieviti (on the lees) bottlings A particular highlight was the Guia Incipit Sui Lieviti Brut Nature 2022 (95 points) Meanwhile, the Rive cru wines continued to impress. Helena Nicklin highlighted these single-vineyard expressions as “not a blanket category… that’s where the excitement is.” Two gold medal winning Rive wines were Andreola Marna Del Bacio Rive Di San Pietro Di Barbozza Extra Brut 2024 (95 points) and Bortolomiol 70th Anniversary Rive Di Col San Martino Extra Brut 2022 (96 points.) Helena also noted the aging potential of sweeter styles saying: “The use of sugar was very well done I really loved those older vintages.” These wines challenged preconceptions and added further nuance to the region’s already broad stylistic range Non-vintage and vintage wines were evenly matched in quality pointing to the consistency of craftsmanship throughout the denomination the Sophistication of SuperioreWhat truly sets Conegliano Valdobbiadene apart is its ability to balance elegance with ease “It’s top-end, but it’s relaxed with it,” said importer Megan Clarke talk together… high-class but not pretentious.” and joyous Italian spirit that defines the best of Prosecco Superiore Final ConclusionsConegliano Valdobbiadene Prosecco Superiore DOCG is Prosecco It’s time this remarkable region claimed its space in the spotlight.  With room to grow awareness and continue refining style diversity The IWSC judges were Sarah Abbott MW, IWSC Wine Judging Committee Member, with Megan Clarke, Vincenzo Arnese MS, Melania Battisson, Helena Nicklin. Jason Millar and Cat Lomax READ THE FULL RESULTSIWSC 2025 wine judging in Conegliano Valdobbiadene: Gold medal winners Subscribe to receive email updates from IWSC Necessary cookies are required for this website to operate correctly The only way to disable these is to update your browser settings These cookies help us gain an insight into how people use our website This information is used to improve the websites performance and features we offer We use social plugins to help you share content and interact with your friends These plugins can set cookies on your machine to track how many times a page has been shared We embed videos from 3rd party services such as Youtube These services may set cookies on your computer once you click on the player We use marketing cookies to make sure we are giving you relevant content Sign up to our newsletter to be the first to read our latest features and reviews get exclusive offers and learn about upcoming events 2025 — Follador Prosecco dal 1769 is set to showcase Italian winemaking excellence on one of the world’s most prestigious stages will participate as a sponsor at the “Bangkok Chef Charity 2025 Fundraising Gala Luncheon” a high-profile event held at the exclusive The Peninsula Bangkok in the presence of Her Royal Highness Princess Maha Chakri Sirindhorn In an occasion where culinary artistry meets the spirit of solidarity, Follador Prosecco will present the authenticity and elegance of its XZERO Valdobbiadene Prosecco Superiore D.O.C.G the star of a toast celebrating a culture of taste and a commitment to meaningful social causes A unique opportunity to share a story dating back to 1769 when the Follador family embarked on a journey of passion “We are deeply honoured to take part in such a prestigious event which represents an extraordinary opportunity to share the values of excellence and social responsibility that define our company Bringing our XZERO to Bangkok is not just about presenting a high-quality wine but also about contributing to a cause of great social significance,” says Cristina Follador which will bring together Michelin-starred chefs providing the winery with a significant global showcase Every glass of XZERO will serve as an ambassador for a UNESCO World Heritage region a reflection of a sparkling wine tradition that embodies the excellence of Italian winemaking spreading the values of timeless authenticity around the world Among the evening’s most remarkable moments will present a birthday cake dedicated to the Princess a symbolic tribute to her unwavering dedication to philanthropic causes and the well-being of the Thai community participating in the Bangkok Chef Charity 2025 is more than just a sponsorship; it is an act of sharing and responsibility a way to reaffirm its commitment to authenticity celebrating the beauty of encounters and the power of gestures that truly make a difference Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Δdocument.getElementById( "ak_js_2" ).setAttribute( "value" © 2007 - 2025 | Wine Industry Network LLC. All Rights Reserved. The world of sparkling wine regions is led by two titans Champagne has the benefit of history on its side and a reputation for super-premium cuvées at very high prices has seen explosive growth to become the world’s largest region by volume Yet the dichotomy of value versus volume does not need to be so clear-cut is dedicating itself to elevating Prosecco’s reputation through high-quality the company actively presses the point that Prosecco can be comparable in quality to long-established Champagnes Although the family grape-growing history dates back almost 400 years the company’s wine range was launched in 1992 Yet it has pushed the category with its five wineries across Italy in Treviso a dedicated team of agronomists and oenologists at the Bibano di Godega winery in Treviso has conducted extensive research and experimentation over the last three years The result is a range of premium Proseccos which make use of some of the best sites in Prosecco including the prestigious Valdobbiadene and Rive DOCGs they are now available in more than 160 markets as well as travel retail outlets all over the world It has been a rapid rise into a powerful brand The winemaking at Bottega is led by the very best practice in Prosecco the company’s simultaneous releases of multiple vintages are flipping the notion of Prosecco for early drinking on its head Bottega’s wines benefit from select individual vineyards located in the most suitable plots among the Unesco Heritage Hills where Glera grapes are cultivated using sustainable practices and harvested by hand at the peak of ripeness The grapes then go through a pre-fermentation cryo-maceration flavour and tannins from the skins of the grapes The winery uses new ‘horizontal’ autoclaves to age its wines and long fermentation times to obtain wines with different organoleptic expressions depending on the individual vintages and the different crus The result is extra brut sparkling wines suitable for fine pairings as well as tasty first courses or paired with white meats or game Bottega’s idea of creating versatile sparkling wines supported by science was conceived a few years ago and pursued with foresight It seeks to inspire the emergence of a new generation of entrepreneurs capable of producing high-quality cru wines that will be in demand globally and served in prestigious restaurants Bottega has introduced a novelty in the world of Prosecco simultaneously presenting four different vintages of sparkling wine and 2024 vintages aim to seize and showcase the Glera grape variety’s potential The vintages are a part of Bottega’s decade-long project to enhance the character of Prosecco wines At the top of the ‘Bottega Prosecco Premium Vintage Collection’ is the soon-to-be-released 2021 vintage Stardust Gold The 2021 Stardust Black Prosecco DOC Spumante Extra Brut with Chardonnay and Pinot Noir as complementary varieties The entire production process for Stardust takes a minimum of 9 months including at least 8 months of resting on the lees and a portion of wine aged in oak barrels is added to prepare the expedition syrup The Stardust Black bottle features 3,000 black crystals arranged by hand to create a stardust effect further enhanced by a glittered label and capsule The collection features a 2022 vintage Bottega Gold Diamond Extra Brut Prosecco which has a mirrored effect and is adorned with crystals that spell the brand’s name comes with a glittering capsule and is made from 85% Glera grapes sourced from the hilly regions of Treviso the wine is left in contact with the lees for at least three months releases essential compounds that enhance the wine’s body The Bottega Premium Vintage Collection is now available on selected markets Patrick Schmitt MW provides his tasting notes for some of Bottega’s wines below: expressive Prosecco with plenty of melon and pear notes plenty of mouth-filling creamy-textured bubbles and a clean A deliciously fruity fizz with fine bubbles balanced by a fresh and gently chalky finish A lovely if very dry expression of Prosecco with plenty of ripe orchard fruit at its core Plenty of creamy-textured bubbles and fresh apple fruit dominate the mid-palate of this fine which finishes with some crisp citrus and crushed chalk ensure that this fruity fizz is palate-cleansing and mouth-watering We are using cookies to give you the best experience on our website You can find out more about which cookies we are using or switch them off in settings This website uses cookies so that we can provide you with the best user experience possible Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings we will not be able to save your preferences This means that every time you visit this website you will need to enable or disable cookies again 21 and 42 km races among cellars and vineyardsThe Conegliano Valdobbiadene Prosecco Running Festival is underway: tomorrow the “quarter stage” opens in VidorSaturday November 30th at 7:30 the start of the 51 km Ultra Trail on the Cammino delle Colline with arrival in Vittorio Veneto Everything is ready for the Conegliano Valdobbiadene Prosecco Running Festival the event will officially start and until Sunday December 1st it will involve almost 4,300 runners taking them into the cellars (51 will be crossed) and into the vineyards of the Prosecco Hills There will be 1312 foreigners (31%) coming from 41 countries including other continents such as Australia The multifunctional centre in Piazza Capitello in Vidor will start to come to life starting tomorrow when the race office and expo will open at 3:00 pm music and traditional local dances are planned for Friday and Saturday evenings while on Saturday and Sunday there will also be traditional wooden games.Four races are scheduled that will cross Revine Lago and Vittorio Veneto.Saturday 30 November the start of the first edition of the 1st Conegliano Valdobbiadene Prosecco Ultra Trail which after 51 km with a positive difference in altitude of 2,265 meters along the Cammino delle Colline del Prosecco di Conegliano e Valdobbiadene the Ultra Trail will develop along the crest of the hills passing through Colbertaldo the area of ​​Cison with Zuel di Qua e di Là joining portions of some of the 39 individual Prosecco itineraries For the participants there will also be particularly challenging sections such as the very steep Monte Moncader (470 meters) the final part of Monte Comun (490 meters) and Monte Baldo (597 meters) tunnels and military posts (visible on the hills) with departures from the La Tordera winery not far from the multipurpose center in Piazza Capitello: at 8:30 the start of the 2nd Conegliano Valdobbiadene Prosecco Marathon of 42 km at 10:00 the start of the 14th Conegliano Valdobbiadene Prosecco Run of 21 km and at 10:20 the 9th Conegliano Valdobbiadene Bollicina of 10 km As for the numbers: 48% of the Italians registered Emilia Romagna (298) and Trentino – Alto Adige (247) those with the most registered are Hungary (148) The largest groups are Run Different (65 – Modena) Padova) and Atletica Elpidiense Avis Aido (29 A real “Festival” centered on running and outdoor sports activities but also perfect for spending a few days of relaxation and vacation in the UNESCO heritage hills in many cases decided to return again this year who in 2023 had been to Vidor with other friends running the half marathon and was enthusiastic about the experience a “nice mix of sport and the opportunity to enjoy the area with a wonderful atmosphere so much so that it convinced us to return again this year in about ten” “When I learned that there would also be the Ultra Trail I decided to run the trail on Saturday and the half marathon on Sunday – Jessen said – probably in the half marathon it will be a little slower than in 2023 to taste some Prosecco Conegliano Valdobbiadene Docg and local food” there will also be the women of FemiRun&Walk a group of women (and some men) from all over Norway born about ten years ago with the participation in the Rome Marathon The aim is to motivate and encourage women to run and walk regardless of age and their state of fitness The first to set an example and be an extraordinary source of inspiration who after undergoing an operation for a brain tumor after only 6 days was already on the street running 20 km THE CELLARS CROSSEDThe routes of the 9th Conegliano Valdobbiadene Bollicina 10 km the 14th Conegliano Valdobbiadene Prosecco Run and the Conegliano Valdobbiadene Prosecco Marathon will cross 51 cellars farms and agritourisms: La Tordera (starting point of all three routes) Cantina Andreola – Eroico in Valdobbiadene Villa Cedri (headquarters of the Association for the heritage of the Prosecco Hills of Conegliano and Valdobbiadene) THE VOLUNTEERSA real army: that of the 350 volunteers (directly linked to Tri Veneto Run but also to many local associations of the municipalities involved) for the Conegliano Valdobbiadene Prosecco Running Festival also “racing” to ensure the success of the event from the logistics of the start to the banners from the motorcyclist to the people in charge along the route from those who will take care of refreshments to those who will prepare and deliver the race packs from those who will take care of the inflatables to those who will position the mileage signs directed in collaboration with Maratona di Treviso Scrl with the Patronage and contribution of the Municipality of Vidor of the Veneto Region and under the aegis of US Acli Association for the Heritage of the Prosecco Hills of Conegliano and Valdobbiadene Consortium for the Protection of Conegliano Valdobbiadene Prosecco DOCG Radio Company and the technical partners Karpos and Scarpa FRIDAY 29 NOVEMBER 20243:00 PM Race Office and Expo opening7:00 PM Race Office and Expo closing7:00 PM “Muset & Calici” typical “musét” dinner (reservation required)9:00 PM Toast offered by the Colbertaldo and Vidor Wine Exhibition (only for those who have booked for the dinner)9:00 PM The Fireplaces: Folk and Rock’n’Roll music10:30 PM Closing SATURDAY 30 NOVEMBER 20246:00 AM Race Office and Expo opening Ultra Trail bag storage6:00 AM Ultra Trail shuttle bus departure from Vittorio Veneto in Piazza del Popolo (reservation required)6:45 AM Ultra Trail shuttle bus arrival in Vidor in via Palladio7:30 AM Start of the 1st Conegliano Valdobbiadene Prosecco Ultra Trail (Vidor)10.00 am Tana dei Tarli: traditional wooden games2.00 pm Awards ceremony for the 1st Conegliano Valdobbiadene Prosecco Ultra Trail (Piazza del Popolo Vittorio Veneto)5.00 pm I Mercanti Dogali: traditional dances & songs7.30 pm “Spiedo Party” dinner based on Treviso spit (reservation required)8.00 pm Race Office and Expo closing8.30 pm Toast offered by the Colbertaldo and Vidor Wine Exhibition (only for those who have booked for the dinner)10.30 pm Closing SUNDAY 1 DECEMBER 20247.00 am Race Office and Expo opening9.15 am Race Office closing7.00 am Baggage storage opening8.00 pm 08.30 Start 2nd Conegliano Valdobbiadene Prosecco Marathon10.00 Start 14th Conegliano Valdobbiadene Prosecco Run10.20 Start 9th Conegliano Valdobbiadene Bollicina12.00 Opening Pasta PartyFrom 12.30 Awards ceremony (to follow based on arrivals)17.00 Bag drop off closes18.00 Event closes The 28th edition of the Corsa Internazionale Oderzo A Bisol family son crafts bubbles “with meaning” Idealism isn’t something generally associated with Prosecco—the world’s most widely sold sparkler But Matteo Bisol, 35, from the pioneering Bisol Prosecco family and I think it needs more courage in the production area,” says Bisol who has lived his whole life in prime Prosecco territory: the hills around Valdobbiadene That’s understandable. A lot of Prosecco—made primarily from the Glera grape—is thin, anonymous fizz that comes from a vast swath of northeastern Italy. Hearing that from the lips of a Bisol reinforces the point inspired by other winemakers of his generation has become an advocate of the latter style the best expression of Prosecco is col fondo,” says Bisol wearing a white T-shirt and baggy jeans as we walk through the 15 acres of organically farmed land he leases outside Conegliano mostly planted with 50-year-old Glera vines a still Glera and a red from the Marzemino variety at his father’s and uncle’s fermentation facility in Valdobbiadene “Col fondo was the traditional Prosecco everyone drank at home,” Bisol explains later during a salumi and cheese lunch with Zago and Tormena at a picnic table overlooking the dramatically steep terraced vineyards in the hills of Col San Martino the widespread use of autoclaves helped fuel the Prosecco boom which is now less than 1 percent of total production “Our generation is the first that is proud of this tradition and wants to take it to the world,” Bisol enthuses tending to take on dried fruit and honey notes as they evolve over time They also tend to be a deeper shade of gold than most Proseccos and slightly cloudy—factors that can cause problems in earning official appellation approval Ca’ dei Zago’s yellow-gold wines were rejected by a Prosecco Superiore tasting committee for being too dark Zago responded by labeling them instead with the regional Colli Trevigiani IGT designation—also used by Bisol and Tormena whose col fondos are excluded from the Prosecco Superiore DOCG because they are topped with verboten crown caps if you go to the coolest wine bars in New York and Milan they will pour wines from the region that don’t mention Prosecco on the label,” Bisol says “It is really a missed opportunity for the region.” Bisol calls his still Glera wine “Questo non è” (“This one isn’t”) while his Glera Colli Trevigiani IGT Col Fondo is named “Questo Neanche” (“Not even this one”) I first met Bisol some years ago at Venissa While Bisol still oversees Venissa’s winemaking he no longer runs its pair of restaurants and boutique hotel so that he has time to focus on Monban Unlike some of his col fondo–producing peers, Bisol studied business, not winemaking. Yet he has developed his own vision for making Prosecco. Like Zago and Tormena, he farms organically, ferments his base wine with indigenous yeasts and adds minimal sulfites But to kick off the secondary fermentation that produces the bubbles he adds a dose of fresh Glera juice from the following year’s harvest Col fondo wines are, naturally, unfiltered. They also contain less fizz—a style Italians call frizzante (1 to 2.5 bars of atmospheric pressure)—compared with other forms of sparkling Prosecco and Champagne (at least 3.5 bars). “Prosecco is a light wine, and it should be easy to drink,” says Bisol. “It doesn’t have the structure to support a high level of bubbles.” Since Glera is relatively low in acidity, Bisol explains, the antioxidant-rich lees left in the bottle act as a natural preservative. “With normal Prosecco, after two years, you can have a problem,” he says. “High-quality col fondos can age much better: five or 10 years.” “Our idea is not to make a vague Prosecco, but something with personality,” he adds. “We’re looking for the five percent of people who are wine lovers.” Prosecco for wine lovers. Now there’s an idea. Prosecco-land take note. The first family of Sicilian wine teams with French investors to make biodynamic, bi-cultur… As CEO of Houston’s Goodnight Hospitality—the group behind restaurants March, Rosie … Winemaker Jared Etzel moves on from Domaine Roy & Fils to success with a new Pinot Noir … Winemakers bringing the region’s terroir to the fore Top wine pros share the sweet wines they think deserve more love, from Pedro Ximénez Sherry … Castello Solicchiata is the volcano’s most historic noble winery. Why is it hidden away? The Prosecco appellation is being revolutionised from the inside out projecting it towards a series of major innovations a proposal was approved to change the denomination rules for Prosecco DOC laying the foundations for the creation of Prosecco Rosé alongside Glera grapes used either alone or blended with other permitted varieties (Bianchetta Trevigiana Verdiso and Pinot Nero fermented off the skins) the rosé can contain up to 15% of Pinot Nero fermented on the skins it will only be produced as a single vintage containing a minimum of 85% vintage grapes and can be made in a drier style such as brut nature or extra brut The first Prosecco rosés have already found made their way on to the shelves But don’t expect to see rosé Prosecco at the DOCG level – this is a new development at DOC level only for Conegliano Valdobbiadene Prosecco DOCG changes to the regulations in 2019 now allow for a new style of extra brut – a classic example is Quindici16 Conegliano Valdobbiadene Extra Brut from Spagnol – as well as a category re-fermented in the bottle More broadly speaking, other changes across the region tend to focus on the brut nature style: one of the first producers to spot its potential was Valdo where the style was introduced to the estate’s Rive San Pietro di Barbozza three years ago The result demonstrated its potential to improve over time Conegliano Valdobbiadene Prosecco Superiore 2019 is produced with residual sugar of less than 3g/L It has been designed to heighten the characteristics of the vintage and the minerality of the terroir comprising the deep-rooted historic vineyards at Col San Martino Bortolomiol opted for zero residual sugar for its new offering Rive di Santo Stefano 70th Anniversary; it displays a dynamic Conegliano Valdobbiadene DOCG’s gradual shift towards the traditional method (and away from the Charmat method What is new is the tendency to increase the months the wine spends on lees One such example is Valdo: after its recent Numero 10 Metodo Classico aged for 10 months on the lees (following previous experiments with 36 and 48 months) it continues the trend with its new metodo classico Named after the Valdobbiadene vineyard with its old vines of Glera and other local grape varieties There is increasing interest in the Valdobbiadene terroir and landscape awarded Unesco World Heritage status in 2019 recently 19 sub-zones of Conegliano Valdobbiadene DOCG were identified Analysis revealed distinctive features for every sub-zone paving the way for development in terroir zoning The Prosecco DOC consorzio is also committed to biodiversity; it recently signed up to the Equalitas standard Saturday 30 November will kick off the 50th Dolomiti Superski winter season with the opening of the lifts in the ski areas of Cortina d'Ampezzo all 12 ski areas in the Dolomites will be operational with Cortina-Faloria extending its opening until 4 May Some individual lifts will open as soon as weather and snow conditions permit and will close between the end of March and the beginning of April The Sellaronda will be open from 05 December 2024 to 06 April 2025 CORTINA D‘AMPEZZOTofana- Modernization of the snowmaking system on the "TOFANINA" slope Vigil in Enneberg- General overhaul of the cable cars “PEDAGÁ” and “PIZ DE PLAIES”- Replacement of cabin clamps on the cable car "COL TORONN"Olang- New 8-seater chairlift "PLATEAU" with wind bubble (Doppelmayr) ALTA BADIACorvara- New 6-seater chairlift "BRAIA FRAIDA" (Leitner) replacing the old 4-seater chairlift- Installation of a photovoltaic system at the Boé summit station and Vallon valley stationLa Villa- Modernization of the snowmaking system on the "Gran Risa" slope- New reservoir for snowmaking “Codes” GRÖDEN / SEISER ALMSeiser Alm- Ski lift "PANORAMA" – 30-year inspection- Chairlift "FLORALPINA" – 20-year inspectionMonte Pana- Monte Pana Piz Sella areas – Modernization of snowmaking systemsSt Ulrich- Existing ski lift "PALMER" will be replaced by a new ski lift VAL DI FASSA / CAREZZACol Rodella – Campitello di Fassa- Construction begins for the new 3S cable car "CAMPITELLO-COL RODELLA," replacing the old cable car – Opening in December 2025Catinaccio – Vigo di Fassa- General overhaul of the chairlift “CAMPO SCUOLA CIAMPEDIE”Buffaure – Pozza di Fassa- Route adjustment of the “PANORAMA” slope to reduce its gradientCarezza- Existing ski lift “GOLF 1” will be replaced by a new ski lift ARABBA / MARMOLADAPasso Padon- New 6-seater chairlift “PIANI DI ORNELLA-PASSO PADON” replacing the old 2-seater chairlift- Modernization of the snowmaking system on the “ANTERCREP” slope- Increased safety for the “MESOLA” chairlift – new “Safety Kid” systemArabba- Modernization of the snowmaking system on the “BEC DE ROCES” slope- Adjustment of the slope “PONT DE VAUZ-ARABBA” 3 ZINNENHelm- New 6-seater chairlift “PORZEN” with wind bubble (Leitner) replacing the old 4-seater chairlift- Extension and adjustment of the “PORZEN” slope- New slope “PARFAL” VAL DI FIEMME / OBEREGGENJochgrimm- New ski lift “SCHWARZHORN II” replacing the old ski lift- Modernization of the snowmaking system and slope adaptations MARTINO DI CASTROZZA / PASSO ROLLECes- New 10-seater cable car “VALCIGOLERA” (Leitner) replacing the old 2-seater chairlift GITSCHBERG/JOCHTAL – BRIXENJochtal- New 6-seater chairlift “STEINERMANDL” with wind bubble (Leitner) replacing the old 2-seater chairlift- Funzone STEINERMANDL + Skimovie- Modernization of the snowmaking system ALPE LUSIA / SAN PELLEGRINOSan Pellegrino - Falcade- Extension of the "SALINE" slope in Falcade modernization of the snowmaking system on Col MargheritaSan Pellegrino - Costabella- Adjustment of the "MONZONI" slope and the "Monzoni" snowpark- Modernization of the snowmaking system widening of the “Fuchiade” slopeAlpe Lusia- Modernization of the snowmaking system CIVETTAVal Fiorentina- Modernization of the snowmaking system on the “FERTAZZA” slopePalafavera- General overhaul of the “PIODA” chairlift with upgraded safety measuresAlleghe- Adjustment of slopes and modernization of snowmaking systems- Chairlift “PELMO” – 20-year inspection The Holiday and Wellness Hotel Windschar is situated in a quiet and central.. The Hotel Des Alpes Cortina is located in the Nature Park of the Ampezzo Do.. The 4-star Hotel Greif in the centre of Bolzano is a jewel of design  Located 1.5 km from Rocca Pietore Waking up amidst the mountains and total immersion in nature surrounded by.. Hotel Miralago in Molveno is a cosy 3-star hotel in the centre of town and.. Reservation accepted for a minimum of two nights. The 90 sqm Bucaneve.. The Camping Civetta lies in the heart of the Dolomites Hotel | Chalet Das Alpenschlössel is a 5-star hotel in San Martino in Passi.. The Moritzino Club offers ONLY RESTAURANT SERVICE for lunch and dinner with.. The Bec de Roces mountain hut can be found at the foot of the Sella mountai.. the Burz mountain hut is located in the Arabba area of.. The Bloomest self-service laundry in Selva di Cadore is an essential servic.. The shop of the Dolomites products is a small shop located in Selva di Cado.. The Civetta Ski Rental Centre is located at the start of the ski lifts in P.. The Taxi e Viaggi Desilvestro has worked for many years in the area of Moen.. Part of the Laste Diffused Hospitality project The Consortium “Roter Hahn” offers over 1600 accommodations in South Tyrol,.. This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page San Martino Buon Albergo Mayor Giulio Furlani said with Samuel’s family and the boys from his first team it is truly a source of pride for San Martino to have him and to have you here I would like to underline that I was previously Councilor for Sport and I know well how important baseball is for us: it is part of the consortium of the six companies of San Martino but I made the first pitch on one occasion for Samuel in the United States is a sporting experience and I hope for him and for FIBS  itself that it will be an opportunity for growth for the entire discipline.” led the press conference and asked FIBS President Andrea Marcon: “Los Angeles is the number one goal for the movement it has just won the World Series and Samuel plays in the city A series of stimulating coincidences… How are you preparing to be there?” “The work for Los Angeles began some time ago as his brother Mattia knows well who is here with us and is part of the Club Italia LA28 project and whom I thank for his total availability Obviously we hope that Samuel will also be part of it Samuel’s debut on August 31st  was one of the most important moments in the history of Italian baseball and I think many people stayed awake effortlessly like me to experience that moment with him.” “ I assure you that the emotion that shone through the comments on the team chat of the World Baseball Classic 2023 was nothing short of electrifying It was an incredible moment to see how already established champions rejoiced for this call to the majors of a very young Italian boy after all baseball is a sport in which you can't help but be romantic as Brad Pitt teaches us in the role of Billy Beane in Moneyball.” Carlo Ravegnani asked the Los Angeles Angels pitcher what he did after learning of his promotion to MLB “First of all I called my agent because he had to get me the plane ticket right away I didn't change anything about the pre-game preparation but this unexpected opportunity came along and I was very focused I'll leave in mid-January for spring training camp to push for an opening day roster spot.” Samuel Aldegheri spoke highly of his brother “He has given me more advice throughout my life Now maybe I can partly reciprocate.” Mattia Aldegheri responded “We have all experienced this with great pride among family and friends.” San Martino Junior Sports Director Diego Bonamini said: “I am experiencing this incredible joy more as a parent than as a manager With the family we have had hundreds of dinners and thousands of kilometers together he is the one who believed in us until the end the Municipality that has always supported us and the family crazy enough to believe in it and support Samuel's dream together with him.” that we hope will bring emulation when I mentioned Samuel's name spontaneous applause broke out from all the 13-14 year olds present A great motivation for all of us who love this sport.” Team Italy U12 manager Stefano Burato said “The beautiful message of Samuel is that he was a normal boy He was a left-handed player who threw strikes and so it would have been a crime not to let him throw The message is that with commitment and sacrifice We just tried to put him in the best conditions The key is that you shouldn’t rush to create an athlete but the secret of excellence is not to rush The process is completed no earlier than 18-19 years of age The press conference also served as an official announcement of the completion of the second edition of ‘Un Diamante Azzurro’, the book by Riccardo Schiroli on the history of Italian baseball and softball published by Calzetti & Mariucci for FIBS Carlo Ravegnani asked author Riccardo Schiroli “It was a finished book and then?”Riccardo Schiroli replied “And then when they called me from the USA I understood that the chapter in which I said: Alex Liddi is the only Italian-born player to make it to MLB had to be corrected… I had to take the matter back for the umpteenth time It is strange that Alex and Samuel have names that are not typically Italian that do not end in a vowel as they are expected abroad the strength of having champions like this is demonstrated by the attention they receive: years ago in Vicenza we had planned an event for 500 people and 900 arrived after the announcement that Liddi would participate I never thought I would see an Italian pitch in MLB but Samuel in many interviews always said: if you have a passion for baseball in 2006 the then FIBS President Riccardo Fraccari asked me to write a book on the history of FIBS We have had presidents in Italian baseball who tried to erase those who came before Fraccari was the first who wanted to write its history Years later I realized the limits of that first work Over the years I have often thought about the project and when in 2018 Andrea Marcon told me that a second edition could be done All this certainly owes a huge debt to Roberto Buganè he allowed us to recover documents and memories that would otherwise have been lost forever but also professionalism to try to rationalize all of Roberto’s work." while I consider the first part quite indisputable from the point of view of historical research which obviously takes into account the contributions of those who created the first edition with me.” ‘Diamante Azzurro II’, thanks to Calzetti & Mariucci will be available for purchase via the main distribution channels starting from early December with several presentations scheduled immediately following at Italian baseball and softball locations the Aldegheri brothers then met the Under 12 players from the various Veneto teams called by the FIBS Regional Committee on the San Martino Buon Albergo field to participate in the training and game day ‘Let’s grow together Some of the very young participants also transformed themselves into interviewers in front of the celebrating parents’ audience Samuel Aldegheri and Riccardo Schiroli by K73-Oldman) Reserved area Transparent Federation Privacy policy Copyright © 2022 FIBS (Federazione Italiana Baseball Softball) - Viale Tiziano 74 This work is licensed under the Creative Commons Attribution Non-Commercial - Share with same attribution 4.0 (CC BY-NC-SA) which is available on the Internet The combined annual production of Prosecco DOC [exceeding 500 million bottles for the first time in 2020] and Prosecco DOCG [92 million bottles] has long since overtaken that of Champagne which averages about 300 million bottles shipped annually And easy accessibility has possibly created a certain over-familiarity and perception of uniformity among consumers offering diverse and exciting new routes into Italy’s most popular sparkling wine director of the Prosecco DOC consorzio says Today we have to think not of ‘Il Prosecco’ Modifications to the production norms in 2019 introduced two new categories into the Conegliano Valdobbiadene Superiore DOCG: extra brut (up to 6g/L residual sugar) and the bottle-refermented Sui Lieviti (on the lees) both categories were already officially recognised in the smaller DOCG of Asolo Prosecco including the prominent Loris Follador at Casa Coste Piane and Christian Zanatta at Ca’ dei Zago the winemaker who most closely represents the artisan tradition have preferred not to move up into the spumante category on the grounds that the extra creamy texture that comes with it detracts from the character they wish to achieve in the wine make the more sophisticated spumante style without losing the slightly rustic authenticity the debate around the new extra brut category is about sugar Despite the general trend towards ever drier styles many producers have preferred not to take up the extra brut option and to stay in the comfort zone of the brut style (up to 12g/L residual sugar) where well-judged residual sugar helps to bring out the fruit and give flesh on the palate Brut wines tend to be more consistent than extra brut but it could be argued that with their low sugar the latter are a more direct expression of terroir that not all sites are equally suited to the production of extra brut and in this context the steep-sloped Rive sub-zones of the DOCG area acquire particular significance delicately floral wines of Valdobbiadene can come across hard and lean in very dry styles Wines from Ogliano in the Conegliano side of the DOCG (Biancavigna; Borgo Antico) they offer a glorious dimension to Prosecco that is rarely glimpsed The big news from Prosecco DOC in 2021 was the rollout of Prosecco Rosé – which finally received its official approval in late 2020 Big is the operative word: the initial release was estimated at about 60 million bottles – a demonstration of the extraordinary productive potential of the zone, which stretches from Treviso in the Veneto across Friuli Venezia Giulia to Trieste on Italy’s eastern border with Slovenia Take-up of the Rosé DOC has been immediate not least because more than half of the current Prosecco DOC producers were already making a generic sparkling rosé prior to the arrival of the new denomination which coordinated the various stages of research that led to the creation of the new DOC was to establish stylistic consistency and quality standards for this heterogeneous production and pave the way for what is destined to become the Italian pink sparkler Prosecco Rosé is based on a quite strictly defined cuvée of 85%-90% Glera and 10%-15% Pinot Nero (vinified as red wine). There was canvassing for the inclusion of native varieties such as Raboso in the Veneto or Refosco in Friuli Venezia Giulia since it has been widely grown in both regions since the late 19th century Refermentation is by the widely used Charmat method and wines must age on the lees for a minimum of 60 days Much of the research that went into the formulation of the production norms for Prosecco Rosé revolved around the fundamental issue of colour with micro-vinification experiments juggling the variables of yield The outcome is a shade of pink which corresponds closest to ‘peach’ on France’s Côtes de Provence scale and also, given the presence of Pinot Nero, recalls a pale Sancerre rosé nearly three-quarters of the current production is extra dry (12-17g/L) and most of the rest is brut The consorzio’s declared objective is to maintain the charm and immediate appeal of Prosecco is that the wines hit the spot; the Pinot adds a little structure and a note of red fruit to the gentle floral character of the Glera the wines may come over a little sugary for some tastes but the drier Prosecco Rosé styles add a quintessentially Venetian touch to light fish dishes at a candlelit supper Traditional Panevin di Collalbrigo: Via Marsiglion Panevin di Arcade (it is the largest and best known in the province of Treviso): in Piazza Vittorio Emanuele Panevin in Breda di Piave: Piazza Nazioni Unite: Thursday 5 January 2023 Panevin in Dosson di Casier: Via Vecchie Pescherie: Thursday 5 January 2023 Rolle in the courtyard of the former primary school in Tovena in Via Nazionale and in Gai di Mezzo: Thursday 5th January 2023 Panevin in Amicizia (Panevin in Friendship) in Susegana: in Via Luigi Einaudi on Thursday 5 January 2023 at 20:00 with the presence of the Befana and a firework display At the same times in Colfosco at the Friendship Park and in Collalto at the Festival Area Panevin di Lourdes in Conegliano: at the Lourdes Parish Sports Ground Panevin di San Pio X at Campo Sportivo Casa dello Studente in Conegliano: befana for children vin brulè and pinza on Thursday 5 January 2023 Panevin in Follina at the Valsana Multipurpose Centre at the Farrò Church Park and the Church of San Giacomo in Valmareno: Panevin will be lit on Thursday 5 January 2023 at 8 pm Panevin delle Associazioni in Vittorio Veneto: at Area Fenderl Park in Via del Meril Panevin in Miane at the Centro Polifunzionale (Multipurpose Centre); in Combai at the Curva del Cristo (Christ’s Bend); in Premaor in Via Campon; at the Posa Puner Refuge (the highest Panevin in the province of Treviso at over 1,300 metres above sea level) on Thursday 5th January 2023 at 8 pm At the Church of the Beata Vergine Addolorata Col Ronch – Combai di Miane at 5 pm on Thursday 5 January 2023 at the sports facilities: Thursday 5 January 2023 Panevin in Moriago della Battaglia: at the Casa del Musichiere and in Mosnigo near the Church on Thursday 5 January 2023 San Trovaso at the Sports Field on Thursday 5 January 2023 at 8.30 p.m Panevin in Pieve di Soligo at the Casa di Riposo Al Patean (rugby field) and Al Patean in Via Gramsci on Thursday 5 January 2023 at 20.00 Panevin in Refrontolo at the Tempietto Spada on Thursday 5 January 2023 at 8 pm Panevin in Sernaglia della Battaglia in Fontigo near the sports field; in Sernaglia near the Post Office; in Falzè di Piave near Al Pedrè; in Villanova near the Church on Thursday 5 January 2023 at 8.00 p.m Panevin in San Pietro di Feletto: near the Parish Church of San Pitero di Feletto in Via Roncalli 1 and then in San Michele near the Church in Piazza Santa Maria and near the Church of Rua di Feletto the respective panevins will be on Thursday 5th January 2023 at 7 p.m Panevin in Vidor at the Festival Area and at the Sanctuary of the Madonna delle Grazie in Colbertaldo di Vidor on Thursday 5 January 2023 at 8 pm Panevin in Susegana: in Collalto at the Sports Field and in Colfosco at the Friendship Park on Thursday 5 January 2023 at 8 pm Colmaggiore and in Via Trevisani del Mondo on Thursday 5 January 2023 at 20.00 Panevin for children in Vittorio Veneto: at Area Rossi in Via Malanotti the Panevin will be lit on Thursday 5 January 2023 at 5.30 p.m Panevin in San Polo di Piave: at Via Acquedotti Romani the Panevin will be lit on Thursday 5 January 2023 at 8 pm Tezze di Piave the Panevin will be lit on Thursday 5 January 2023 at 17:00 at Villa Tiepolo Passi Farm: Thursday 5th January 2023 Panevin in Pezzan di Carbonera: at Via Grande di Pezzan the panevin will be lit on Thursday 5 January 2023 at 8.30 p.m Panevin in Carbonera: at Piazza di Vascon the Panevin will be lit on Thursday 5 January 2023 at 8.15 p.m Panevin in Casale sul Sile: a Panevin will be lit at the Via San Nicolò marina at 20.00 on Thursday 5 January 2023 near the Asolo Golf Club: Thursday 5th January 2023 Crevada in Via San Giuseppe Thursday 5 January 2023 followed by traditional food and wine tastings at Piazzale Camillo Cibin on Thursday 5 January 2023 followed by the arrival of the Befana and bingo Panevin di Fontanelle: near the Piazza di Vallonto Fratta and Camino the panevin will be lit on Thursday 5 January 2023 Panevin in Motta di Livenza: near the Parish Church of Malintrada Panevin di Campolongo di Conegliano: Thursday 5 January 2023 followed by the distribution of pinza and mulled wine highly quaffable entry-level wines can mask this Italian sparkler’s great diversity and quality and any signs of it diminishing in terms of consumer popularity is likely to be a magician’s trick The relatively low alcohol of Prosecco makes it incredibly appealing and the Italian sparkling wine has a surprising degree of diversity More serious Prosecco Treviso DOC examples in the mid-tier of the pyramid lead onto Superiore DOCG wines from Valdobbiadene-Conegliano and its Cartizze wines and then to the ultimate in vini di terroir Prosecco wine quality is high and its consistency provides reliability and security for sparkling wine fans Production volumes have levelled out over the past couple of years with around 28,000 hectares of vineyards in the verdant caldera of the Treviso province giving rise to about 600 million bottles annually While the UK and the US are still the main export destinations today France is vying with Germany and Belgium as a top market Veneto DOC wines give vibrant orchard fruits and grape flavours combined with moderate sweetness and creamy texture Drinking ‘the youngest available’ is really important when choosing a wine from a supermarket shelf Most of these wines are produced in an ‘extra dry’ style with around 12-17g/l residual sugar there is a distinctive rise in quality and interest A large proportion of the Gold and Master medals awarded in our 2024 Prosecco Masters come from these Superiore DOCG wines coming from the ‘hogback’ hills in the heart of Treviso around Conegliano-Valdobbiadene and Asolo Most Valdobbiadene DOCG wines are made in a brut style with 10- 15g/l of residual sugar Ruggeri is a particularly sensuous example The rive (individual vineyard site) wines are on the steeper slopes allowing run-off from rainfall and extra sunlight to ripen the grapes these wines are beautifully structured and well-suited for gastronomy Particularly good examples from this competition are Andreola Col del Forno Rive di Refrontolo with green fruits The wines from Asolo often show slightly riper fruit – yellow plum and ripe peach – balanced by a slightly drier style Giusti and the high-quality co-operative Cantina Montelliana e dei Colli Asolani T Pink Prosecco is usually labelled Prosecco Rosé because rosé is easier to market and sell than rosato The Prosecco consorzio wisely chose Pinot Nero as the blending variety of choice Pinot Nero’s vibrant red berry fruit is a perfect foil for Glera’s peaches-and-cream flavours With lovely colours ranging from pale babypink through peach to salmon these wines have red berry fruits accenting the rounder apple and white orchard flavours of Glera with Pinot Noir adding more texture to the mousse The awarded wines are attractive and well worth drinking With high-quality judges and a unique sampling process The Prosecco Masters provides a chance for your wines to shine The 2024 competition was judged on 7 March at Fare Restaurant & Bar in London Silver or Bronze medals according to their result and those expressions that stood out as being outstanding received the ultimate accolade – the title of Prosecco Master This report features the medal winners only Please visit the Global Masters website for more information or, to enter future competitions – giving you the chance to feature online and in print – please call: +44 (0) 20 7803 2420 or email Sophie Raichura at: sophie@thedrinksbusiness.com To highlight the best of Asia’s drinks offerings – in wine and spirits – the drinks business Asia launched its Summer Tasting competition to find the most truly outstanding expressions the drinks business Asia launched its Summer Tasting competition to find the best drinks brands on the world stage Our judges blind-tasted the best of wine and spirits the entries we received spanned different grape varietals Chile’s Casillero del Diablo Devil’s Brut NV received a Gold medal retail and events specialist at Ginsberg+Chan Wine Merchants Asia Andreola Dirupo Valdobbiadene Prosecco Superiore DOCG NV and Dynasty 5° Sparkling Wine NV In the Still White and Rosé – Unoaked categories two exceptional wineries from Chile and Spain were accredited with good medals Bodegas Valoria’s Vina Valoria Blanco and Rosado were both awarded Silver said: “The white gives a pronounced aroma and the style is progressing well The rosé is refreshing and light; it serves as a standard go-to house wine during a hot summer.” Vina Concha y Toro’s Marques de Casa Concha Urban Edition Chardonnay 2018 and Amelia Chardonnay 2018 received a Silver and Bronze medal respectively in the Still White – Oaked category Lubanzi Red Blend 2018 reigned supreme and took the highest Master accolade I’m most surprised by the price of it.” Bearing a price tag of HK$135 The winery employs minimal intervention and natural fermentations to preserve the terroir Moncaro Cantina del Conero’s Montescuro 2018 and Nerone 2018 – both 100% Montepulciano – impressed the panel and were awarded Gold medals Of a Montepulciano costing between HK$100 and HK$100 Kwong said: “Despite having a candied character Montescuro demonstrates a typical Montepulciano at this price point sitting in a premium range between HK$500 and HK$600 is rather elegant and subtle for its style It has strong tannins yet is still very smooth The judges were rather thrilled by the dark spirit samples in the competition Another Master medal was given to Port Askaig 100° Proof Whisky said the whisky took her on a good sensory journey: “It started with a nice and strong nose the smokiness and peatiness cut through the palate and left a lingering long finish Overall this Scotch single malt is mellow and pleasant It gets the alcohol balance right especially.” Uncle Nearest Master Blend Edition and 1856 Premium Aged Whiskey were both given Gold medals Rossi said the whiskey “has good value for the price Despite it not imparting much Bourbon feeling it has long finish and I think it is perfect for making an Old Fashioned.” The prestige label Frapin’s Plume received a Gold medal in the competition Sitting in the prestige price band between HK$35,000 and HK$36,000 the Cognac “displayed an explosion of fine fruity notes of dried fruits on the nose with layered notes of alluring cigar and woody notes” there is plenty in the market to offer you a great taste – at all different price points managing editor of The Drinks Business Asia; Michael Chan retail and events specialist at Ginsberg+Chan Wine Merchants Asia; Jin Chu marketing manager at  MyiCellar; Vincent Kwong We reveal the medal-winning brands from this year’s Prosecco Masters which comprised all styles and quality levels of this popular Italian fizz and saw both Extra Brut and Extra Dry samples gain top scores PROSECCO SEEMS to be the darling of wine drinkers for one great reason – Prosecco is fun Prosecco has diversity: from the easy-drinking but ‘oh-somore-ish’ Prosecco Veneto DOC wines to the more ‘serious’ Prosecco Treviso DOC and then onto Superiore DOCG wines from Asolo and Valdobbiadene including the latter ’s Cartizze wines produced from grapes grown on the precise location of the Cartizze hill It is also true that throughout the DOCs and DOCGs something that this year ’s Prosecco Masters confirms Levels of production have increased dramatically in recent years apple and pear fruit of the better expressions combined with the gentle sweetness and softness is universally appealing And the zippy acidity adding support is a benefit What is exciting for any lover of this fizz is that many of these delightful wines are available at affordable prices – for less than £15 in a supermarket – and they are deservedly popular These simpler styles of Prosecco wines indicate that while the overall level of quality is good so a level of attention in selection is required Youthful age guarding the freshness is always relevant for these DOC wines Most of these wines are produced in an Extra Dry style perfect for a spring day among the daffodils and cherry trees There is a distinctive rise in quality and interest when one looks at Superiore DOCG wines as our 2023 Gold and Master medal-winners show which come from the caldera and rolling hills in the heart of Treviso around Conegliano-Valdobbiadene and Asolo The wines from Asolo tend to show riper fruit often labelled Extra Brut with around 3g/l-5g/l of residual sugar Most of Valdobbiadene DOCG wines are made in a Brut style with 8g/l-12g/l of residual sugar they are beautifully balanced gastronomic styles Some of the Cartizze and Rive (individual vineyard sites) wines are textured balanced – practically perfect in every way fine Prosecco can handle high levels of sugar produce wines with around 25g/l that are stunning ‘Pink’ Prosecco is nearly always labelled Prosecco Rosé; the Italians recognise that ‘rosé’ is an easier sell than ‘rosato’ and these expressions can be delicious across all price points The Consorzio made a wise decision to make Pinot Nero the blending choice Its vibrant red berry fruit is a perfect foil for Glera’s peaches-and-cream flavours With lovely colours ranging from pale ‘baby pink’ through pale peach to mid-coral strawberry or occasionally cranberry nuances accenting the rounder apple and white orchard flavours of Glera and more texture to the mousse These examples are very pretty and eminently delightful The awarded wines are worth drinking at exceptionally attractive prices There is a distinct movement upwards in quality reflecting the ambitions of the finest producers and longer lees maturation times al influence this improvement in quality it seems fair to say that Prosecco has something to offer every wine drinker With its Italian heritage and relaxed lifestyle and to find our more about the competition The Prosecco Masters provides a chance for your wines to star The 2023 competition was judged on 8 March at Ibis Styles or Bronze medals according to their result Please visit the Global Masters website for more information to enter future competitions – giving you the chance to feature online and in print – please call: +44 (0) 20 7803 2420 or email Sophie Raichura at: sophie@thedrinksbusiness.com Prosecco’s huge global popularity may centre on its easy-drinking DOC wines but producers are also becoming known for their seriousness and complexity PROSECCO SEEMS to be a bubble that is constantly rising The trade figures for 2024 demonstrate the luminosity of the Italian fizz: 660 million bottles sold and a staggering market value of €3.6 billion What the judges in the Prosecco Masters found this year is that this sparkling wine has diversity beyond its simpler style More serious Prosecco Treviso DOC wines turn up in the middle tier of the Prosecco pyramid These wines lead onto Superiore DOCG wines from Conegliano Valdobbiadene inexpensive (£10–£15) Prosecco Veneto DOC wines are so quaffable and the relatively low alcohol makes the wines appealing Bright orchard fruit and white flowers meld with moderate sweetness and velvet bubble texture while crisp acidity adds structure and freshness Most of these young drinking wines are produced in an extra dry style with around 12-17g/l residual sugar The wines are delicious for drinking in the spring season whether at a garden party or as an aperitif pre-dinner Bocelli 1831 and La Gioiosa are three wines to look for The wines in the £15–£20 bracket seem to have hit the sweet spot this year There are excellent DOC wines and a few DOCGs at this price point which have more depth and interest and are well worth the extra cost Ca’ Bolani’s Prosecco Spumante DOC and Mionetto’s Valdobbiadene DOCG Luxury Collection Brut are all wines that showed particularly well Giusti and high-quality co-operative Cantina Montelliana e dei Colli Asolani from Asolo DOCG are worth seeking out too A number of our Gold medals came from this price bracket but the aristocratic wines we tasted at those prices show that there are extra benefits in concentration Bottega Gold Cru Prosecco DOC 2023 is velvety and perfumed with racy acidity and toasty notes giving exceptional balance Giusti Asolo Prosecco Superiore Oro and Bisol 1542 Cartizze Superiore Dry The wines have exceptional fruit definition but are different in style: Giusti slightly drier more linear and delicate; Bisol rounder and a little silkier in texture Bisol edged it to take the Grand Master title Both wines will certainly make their way into our cellars Rosé Prosecco is a fairly recent phenomenon authorised by the Consorzio di Tutela Prosecco only in 2020 and labelled ‘rosé’ because that fits the international term for pink wines and so makes the wines easier to market and sell Pinot Nero’s vibrant red berry fruit is an excellent foil for Glera’s gently grapey With lovely colours ranging from pale baby pink through to peach and salmon these wines have subtle red fruits accenting the rounder apple and white orchard fruit flavours of Glera Pinot Nero adds more texture to the mousse The awarded wines are delightful and well worth drinking Some of our favourite examples come from the likes of Foss Marai Valdobbiadene Conegliano DOCG and Cartizze DOCG also showed very well there is a continuing trend towards higher quality The wines are an affordable luxury at price points to suit almost every wine consumer Prosecco embodies the spirit of Italy in every glass Note: This is an excerpt from "Proseccoland Sparkles," which originally appeared in the April 30, 2016, issue of Wine Spectator. Wine doesn't get much trendier or harder to understand than Prosecco, the popular northern Italian sparkler with a head-spinning range of styles. There's no more enjoyable way to experience the full gamut of Proseccos—from rustic to sophisticated—than by sipping and eating your way across the heart of the steep, terraced hills north of Venice in the peaceful and bucolic Prosecco appellation. The Prosecco Superiore appellation, centered in the hills of Valdobbiadene and Conegliano, a historic countryside dating from the Roman Empire through the battlefronts of World War I, lies within a two-hour drive of the Venice airport. Visitors to Venice shouldn't hesitate to explore this nearby wine country, although Prosecco tourism still takes a backseat to hiking, biking and other forms of travel recreation. "We are in the capital of bubbles in the world," enthuses Gianluca Bisol, 50, the exuberant president of Bisol winery, citing Prosecco's rise to its current position as the world's most exported sparkling wine. "But," he adds, "when you arrive in Valdobbiadene, there is very little experience around Prosecco." Unlike in Italian wine capitals such as Barolo or Chianti, wine hospitality here remains underdeveloped. But Bisol predicts it won't stay that way. In fact, change has already begun. More and more wineries are adding guest accommodations and offering visits and tours. Restaurants, trattorias and cafés are growing their wine lists to showcase local breadth and variety. One symbol of the move to distinctive character is that Prosecco is no longer served in Champagne flutes but in generous glasses, including a diamond-shaped version developed by local producers and Riedel. The winding, scenic drive from Valdobbiadene to Conegliano takes about an hour. The best visiting strategy is to choose a base for three days and explore from there. From his family's winery in the heart of Valdobbiadene's vineyards, Alberto Ruggeri suggests how to learn about Prosecco. "Go to the top of the Cartizze hill," says Ruggeri, 38, pointing upward from his Le Colture winery. "There you can understand everything." Ruggeri regularly leads guests to the top of Cartizze, Prosecco Superiore's most coveted rocky limestone terroir (comprising 250 acres cultivated by 140 growers) and walks them along the ridge of his family's steeply sloping vineyard. The view is stunning. Uphill behind him are dense forests of the Alpine foothills. Looking down and southward, you see a sprawling range of slopes and valleys that drop off to the flat vineyards and industrial plains south of the Piave River. The hills of Valdobbiadene and beyond are dotted with evocative architecture, including beautiful bell towers, abbeys and historic villas. Out on the horizon, about 50 miles south, is Venice, with its famously crowded canals, piazzas and palaces. But here on Cartizze this Saturday morning, there are no tourists. Still, guest rooms can be scarce, so it's wise to book well in advance, particularly for weekends of the main season, which runs from April to October. Between winery visits and meals, plan time for short trips to see other sites, including villas open to the public, the medieval castle-topped town of Asolo, and the canals and monuments of tiny Vittorio Veneto and of the regional capital, Treviso, which resembles Venice on a smaller (and less touristy) scale. Note: We recommend contacting restaurants and hotels in advance to confirm hours of operation and/or any seasonal closures. When calling the following establishments from North America, dial  011 and then the telephone number. Prices in this story have been converted to U.S. dollars using the exchange rate at press time ($1 equals 0.88 euro) and rounded to the nearest dollar. In the listings below, restaurants take all major credit cards. All hotel prices are for double rooms and include complimentary breakfast. The wineries profiled all offer English language visits; make reservations in advance by e-mail or telephone. Ristorante Da Gigetto5 Via Alcide De Gasperi, MianeTelephone (39) 0438-960-020Website www.ristorantedagigetto.itOpen Dinner, Wednesday to Sunday; lunch Wednesday to MondayCost Entrées $14-$24; tasting menu $51 You might be drawn to this ambling farmhouse just for the wines in its cavernous cellars, tended by longtime sommelier Roberto Pieri. Since 1978, Pieri has assembled a 1,600-label wine list including large-format finds like a double-magnum of Gaja Barolo Sperss 1989 ($1,085). Founded nearly a century ago and still run by the Bortoloni family, Da Gigetto is a must. Ristorante La Corte24 Via Roma, FollinaTelephone (39) 0438-971-761Website www.lacortefollina.comOpen Lunch and dinner, Wednesday to MondayCost Entrées $32-$43; prix fixe menus $55-$66; tasting menus $54-$89 Locanda Marinelli5 Via Castella, Col San MartinoTelephone (39) 0438-987-038Website www.locandamarinelli.itOpen Lunch and dinner, Wednesday to Monday Cost Entrées $21-$29 Hidden amid vines and a small garden at the edge of tiny Col San Martino, just southeast of Valdobbiadene, this elegant country restaurant is run by the fourth generation of the Marinelli family. Young chef Stefano Zanin turns out refined versions of classics such as risotto perfectly creamed with butter and Grana Padano and blended with pungent porcini. He also innovates with the local bubbles in dishes like his pan-fried chicken fillets simmered in a zesty Prosecco reduction. Osteria al Castelletto3 Via Castelletto, Pedeguarda di FollinaTelephone (39) 0438-842-484 Website www.alcastelletto.comOpen Lunch and dinner, Wednesday to MondayCost Entrées $17-$23; steaks, market price; antipasti $38 per person From the outside, this centuries-old institution may look like any other roadside trattoria. But cross the threshold and you'll be wowed by the comforting aromas, cozy country setting and food from a kitchen over which Clementina Viezzer, 70, has presided for nearly four decades. Dining here is like visiting an indulgent Italian grandmother-you need a strategy. You can fill yourself blissfully on the delicious and copious antipasti or skip the appetizers entirely-there simply isn't room for all. The 150-label wine list is peppered with surprises such as Ferrari Brut Trento Giulio Ferrari Riserva del Fondatore 2004 ($124) and the 2004 to 2006 vintages of Antinori's Toscana Solaia ($294 each). Trattoria Alla Cima13 Via Cima, San Pietro di Barbozza (Valdobbiadene)Telephone (39) 0423-972-711Website www.trattoriacima.itOpen Lunch, Wednesday to Monday; dinner, Wednesday to SundayCost Entrées $12-$20 Bisol Desiderio & Figli33 Via Follo, Santo Stefano di ValdobbiadeneTelephone (39) 0423-900-138Website www.bisol.itOpen By appointmentCost $10-$30 Le Colture5 Via Follo, Santo Stefano di ValdobbiadeneTelephone (39) 0423-900-192Website www.lecolture.itOpen Monday to Friday 8:30 a.m. to 6 p.m. and Saturday 9 a.m. to 1 p.m., or by appointmentCost No charge for tasting only; $8 for tour and tasting Nino Franco147 Via Garibaldi, ValdobbiadeneTelephone (39) 0423-972-051Website www.ninofranco.itOpen By appointmentCost $20-$34 Where to dine and stay in Spain’s seaside oasis Travel with our senior editors around the valleys of Sonoma  Small-town America meets wine country luxury in this vibrant village in Sonoma County With a host of public and private courses alike, everyone can tee off in Long Island From pizza to gelato to coffee, our editors share some of their favorite delicacies to … attractive and balanced from the nose of yellow apple The superb combination of sweet and sour flavours on the palate gives a roundness to the finish and a reminder of how this style should be Brut NVIl ColleConegliano Valdobbiadene Prosecco Superiore DOCGA cool steely example; lightly frothy with a crisp lemon nose followed by citrus Extra Dry NVUve VettorettiConegliano Valdobbiadene Prosecco Superiore DOCGClean aromas of yellow apple skin lead to a more fruitful palate of cooked apples and baking spices Delicious and a very good example of its type. 11.5% n/a in UK 30 Raccolti Dossagio Zero NVAzienda Agricola Drusian FrancescoConegliano Valdobbiadene Prosecco Superiore DOCGLemon curd fresh pear and golden apples combine with spring flowers and a touch of honey Fillipo Sansovino Extra Dry NVInternational Procurement and LogisticsConegliano Valdobbiadene Prosecco Superiore DOCGClean and bright nose with focused green apple pear and lemon aromas transcending into fresh acidity and a savoury finish Wonderful freshness and weight. 11.5% n/a in UK Rive di Farra di Soligo Extra Brut 2019La FarraConegliano Valdobbiadene Prosecco Superiore DOCGRich pear and citrus are offset well with a pleasant earthy hint. 11.5% n/a in UK Cuvée Viviana NVValdoValdobbiadene Superiore di Cartizze DOCG Noticeable attractive mousse lifts yellow apples and pears on the nose Incredibly crisp clean palate of sweet and sour pear drops with underlying peachy delicate finish. 11% n/a in UK Brut 2019Il ColleConegliano Valdobbiadene Prosecco Superiore DOCG Perfumed and floral aromas of apple blossom and acacia flowers Invigorating mousse with a crunchy fruit and sharp chewy green apple finish. 11% n/a in UK Brut 2019SalatinConegliano Valdobbiadene Prosecco Superiore DOCGFrom the hills of NE Italy this has a beautiful depth of flavour elegant peach and watermelon followed by subtle nuances of almond slivers musky rose petal and an enchantingly delicate mousse. 11% n/a in UK Rive di Santo Stefano Extra Brut 2019Val D'OcaConegliano Valdobbiadene Prosecco Superiore DOCGDelightful; creamy mousse textured by pure fresh ripe fruit: lemon Juxtaposed and well-balanced with a yeasty Buy This Booze words: Prosecco is a big part of our American wine drinking culture these days but only in the last decade or so have we come to embrace this northern Italian bubbly Whether it’s casual bottles from the larger Prosecco DOC or more focused offerings from the smaller Conegliano Valdobbiadene DOCG (a UNESCO World Heritage Site) the region has entered a new pink category into the mix With the addition of Pinot Noir (Pinot Nero in Italian) to Glera (the Prosecco grape) a new fruit-forward depth can be achieved in Prosecco Rosé and laid-back personality — much like the wonderful people of the region it calls home — and Ready for each and every drinking occasion this year may throw your way here are 20 of the best Prosecco brands to drink in 2024 It’s made with grapes sourced from small plots across the Prosecco region and it’s a gem The wine is soft and easy on the palate with good fruit depth There’s something to be said about an easy-drinking Prosecco that can please a crowd It’s bottles like this — that can be enjoyed on their own or in a Mimosa — that make us love Prosecco so much It has a delicate palate with light fruit flavors of honeydew melon and citrus Castello di Gabbiano has been making wine in Chianti since the 18th century but has since traveled north to try its hand at making bubbly It’s soft with deep fruit on the palate and soft bubbles Luna Nuda is known for its wines in the Alto Adige region of northern Italy so it makes sense that it also makes some Prosecco This Prosecco smells like freshly sliced pears and honeydew melon The palate offers a nice texture with round fruit The bottle has a VIP-section design and the wine inside is crowd-pleasing all day long It’s subtle on the nose and textured on the palate with a slight grip Pour it in some flutes for a group toast or serve it in a spritz for your next aperitivo hour started producing sparkling wine after his family had been growing grapes in Valdobbiadene since the 16th century the family continues to carry on his legacy with bright and expressive Proseccos This bottle has a mineral-driven nose with hints of lemon and lime zest The palate brings active bubbles and more punchy fruit character The Piccini family has been one of the leading producers in Chianti since its founding in 1882 the winery dabbles a bit in northern Italy making wines like this extra-dry Prosecco (which has a touch more sweetness than the brut styles) hilly DOCG in the Prosecco region — separate from the more well-known Valdobbiadene DOCG — located between Treviso and the Dolomites This is an elegant Prosecco with a soft roundness and calm bubbles On the palate the fruit has a slight depth and an even Shoppers can find bottles from Sauvignon Blanc to Merlot across the U.S The label makes wine in a plethora of styles and its Prosecco offering is a great option It provides an impressive balance between sweetness Adami is one of the more well-known winemakers in the Prosecco region Abele Adami is said to have been the first winemaker to present a single-vineyard Prosecco in the 1930s the winery showcases a long line of bottles that continues the legacy of showing the region’s sense of place This wine was named after the forest that was once where the vineyards are now It has a nose of overripe pear and a well-balanced palate You may know this producer from many wine shops across the U.S It’s known for its easy-drinking and affordable Pinot Grigio from Alto Adige they also do a Prosecco from a few wine regions over in the Prosecco zone and the wine is on point with a hint of sweetness balanced by firm yet comfy bubbles tucked into the hills of the Prosecco DOC zone in northeastern Italy they have what’s called a rive system A “rive” means commune and is used to showcase a village’s sense of place and there are 43 different rives across the region This Prosecco comes from Rive di Guia and is a shining example of how balanced and structured Prosecco can be The nose offers bright wafts of citrus fruit and pear it’s a seriously balanced wine with an angular acidity We’re listing another bottle from Andreola because this producer is really showing what Prosecco wines are capable of This bottle comes from the Rive di Col San Martino commune It’s terrific with a nose of freshly sliced pears The palate is focused with a rich texture and active bubbles Adami is known for making the first single-vineyard Prosecco in 1932 — and this bottle is made from the grapes of that same vineyard The nose is subtle with a sweet pop on the palate that brings notes of candied peaches is revered for carrying on the legacy of founder who is thought to be the first to produce a brut Prosecco This brut bottle has bright fruit notes and lively bubbles resulting in a nice contrast between acidity and fruit Rosé Prosecco officially became part of the DOC in 2020 It’s always a blend of Glera (the Prosecco grape) and Pinot Noir This pink bottle of bubbly is one of the most solid Prosecco rosés on the market It has active bubbles that help cleanse the palate It has nice fruit depth from the Pinot Noir and finishes with a pop of candied strawberries The Bolla family began making sparkling wine for the urban markets in the late 1930s When the DOC officially added rosé to the Prosecco category it made sense for them to add a pink bubbly to the iconic title Aromas of tart and candied strawberries fill the nose The palate is balanced and subtle with a soft fruit texture and fine bubbles Montinore has been certified biodynamic since 2008 and is on a mission in Oregon to spread the word of sustainability made in collaboration with an organic producer in northeastern Italy The bubbly rosé has notes of ripe strawberries and slight hints of herbs on the nose round palate with a nice dose of minerality for refreshment She first launched Viarae Prosecco in 2023 and this year the “Insecure” star dropped a follow-up Prosecco rosé made with 88 percent Glera and 12 percent Pinot Noir pops out of the glass with aromas of citrus The palate offers red berry notes of strawberries and raspberries lifted by vivacious bubbles Prosecco is a sparkling wine made in northeast Italy specifically from the Veneto and Friuli-Venezia Giulia wine regions The wines are mostly crafted from the Glera grape which is required to make up at least 85 percent of the wine Winemakers in the region use the Charmant method we recommend seeking out a bottle around at least $12 While often thought of as sweeter than Champagne The term “brut” means that the Prosecco is very dry — or that there is very little sugar left in the wine VinePair conducts numerous tastings for our popular Buy This Booze column and wine and spirits reviews reliable source of information for drinkers providing an overview applicable to day-to-day buying and drinking we believe in purposefully tasting all products as our readers typically would Tastings are therefore not typically conducted blind If one considers that Prosecco has increased in production volumes by tenfold in the past 15 years from around 60 million bottles to more than 600m today its remarkable how the fizz has reached such a scale while retaining its appealing combination of clean offset by a zesty edge.As for the issue of diversity there seems to be a broadening of Prosecco styles with successful results among the differing profiles Prosecco does seem to best suit an ‘extra dry’ sweetness (12g-17g/l) with around 13g-15g/l being optimal to fill out the mid-palate without tasting saccharine there appears to be a rising number of Brut and even Extra Brut Proseccos coming on to the market offering a slightly sharper drinking experience Not only do these provide an appealing alternative for those preferring a drink without a hint of sweetness a lower-calorie apéritif – should that be desirable it was notable how fine Prosecco can carry high levels of sugar and still taste fresh with both Mionetto and Bisol1542 remaining bright in style despite having more than 20g/l sugar in these rare and top-end sparkling wines from a prized hill in the heart of the Valdobbiadene DOCG Then there was further variation with source area the Proseccos from all the DOCGs proving especially fine it was the samples from the smaller area of Asolo that stood out for their powerful aromatics and ripe yellow fruit flavours compensating for the fact that these wines tend to be a bit drier than their equivalents from Conegliano and Valdobbiadene as we assessed the quality of producers now making pink Prosecco since the authorisation to do so in the DOC came in late 2020 These proved to be a delicious addition to the category with the cherry fruit from the Pinot Noir red wine used to give these Proseccos their colour – usually a pale salmon pink – adding a complementary characteristic to the base wines made with the Glera grape And while these rosatos had plenty of ripe berry flavours Fiol and Della Vite proved particularly fine examples making a pleasing end to the UK’s largest professional tasting of Prosecco The Global Prosecco Masters provides a chance for your wines to star The 2022 competition was judged on 26 April at 28-50 Chelsea and those expressions that stood out as being outstanding in their field received the ultimate accolade – the title of Prosecco Master Please visit The Global Masters website for more information Patricia Stefanowicz MW looks at the best expressions on the market is always an event to anticipate with excitement The 2023 Sparkling Wine Global Masters event was as intriguing as ever The day featured a diverse range of sparkling wines from different countries and regions that do not always fit into other Masters events the better sparkling wines shone with star-bright brilliance Our small number of samples from Champagne shows again how complex the Grandes Marques wines of Champagne are these wines are at the pinnacle of global sparkling wines An intriguing set of English sparkling wines show that they are more than understudies in their roles gentle yeast accents and just the right amount of balancing sweetness The same could be said of cool-climate wines from Trentodoc in northern Italy or indeed for cooler areas in Austria with Catalunya and Castilla-La Mancha showing nicely with either the traditional Cava grape varieties of Xarel.lo or as blends with the more ‘modern’ style incorporating Chardonnay or Pinot Noir it is hardly surprising that sparkling wines are enduringly popular The Sparkling Masters provides a chance for your wines to star The 2023 competition was judged on 10 May at Ibis Styles and those expressions that stood out as being outstanding received the ultimate accolade – the title of Sparkling Master Please visit the Global Masters website for more information, or, to enter future competitions – giving you the chance to feature online and in print – please call: +44 (0) 20 7803 2420 or email Sophie Raichura Sign In Subscribe Now the family of Valerio Carmelo Dorigo announce his passing on August 11 the 4th of 6 children. Val came to Canada in his late 20's working for the railroad as a stone mason. He met the love of his life Patricia Stinn while building the Travelodge in Vernon over 50 years ago.  After living in Kamloops with his wife Pat for a few years they moved back to Vernon where they raised their 6 children Bryan (Shelly) Gregory and Monique (Jay). They have been blessed with 18 grand children and 5 great grand children.  Val worked passionately as a seasonal stone mason You will see some of his beautiful mason work creations at several local churches and private homes. Val and Pat raised their family in several homes he built over the years including an acreage in Okanagan Landing finally retiring on part of the old Stinn family homestead on East Hill in Vernon for the last 20 years.  Val's favourite past-times were travelling with his family making wine and searching for lost treasures in local dumpsters which helped him support a family in India Val's creative and loving soul will be sadly missed but fondly remembered for his generous contributions to the church August 15th at 7:00 pm and a funeral will be held on August 16th at 11:00 am.Additional Photo(s): Dialogue and debate are integral to a free society and we welcome and encourage you to share your views on the issues of the day. We ask that you be respectful of others and their points of view, refrain from personal attacks and stay on topic. To learn about our commenting policies and how our community-based moderation works, please read our Community Guidelines with rosé expressions having been given the green light there is more choice than ever for the world’s fizz lovers We reveal the stylistic trends and best wines from The Prosecco Masters 2021 and you’re considering how to create a new category of drinks Prosecco is the ideal place to look for ideas to become a 500 million bottle a year business well beyond it traditional association with celebratory times almost any occasion is ripe for sipping this light which is now by far the largest sparkling wine type in the world in terms of volumes sold then you’ll want to consider every aspect of its success combined with positive Italian associations and its easy-to-pronounce memorable name it’s the product that’s key – both in terms of style and quality And it’s this aspect that the annual Prosecco Masters seeks to consider it’s clear that the base standard is high for Prosecco as it means that the customer isn’t disappointed but with wine taste and style fairly similar at the lower end of the price spectrum It’s not one of those categories where there are swings in sweetness levels While this relates to the region: Prosecco uses it’s also connected to technology – the region’s producers employ state-of-the-art winemaking equipment to create pristine fizz among almost 200 samples in 2021’s Prosecco Masters there were fewer than a handful of wines where I detected a touch of tired fruit This is a wine style where the freshness relates to a number of factors the just-picked taste of the fruit that’s used to make the product with Prosecco there’s nothing faded in the taste and you have something pleasing and easy to identify Such traits have also been key to the remarkable performance of New Zealand Sauvignon Blanc in this century But that’s not to suggest there aren’t differences in Prosecco One reason for variation relates to sourcing whether the grapes were grown in the hillier historic areas of the region as opposed to the generally flatter plains of this part of Italy which are used for the much larger Prosecco DOC the DOCG offerings are a touch more expensive suggesting that top sites in the DOC can rival those of the DOCG in my experience from this year’s competition 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 if you like combination of ripe peach and crisp apple And if you are content with a simpler sweet pear sensation 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 if you want something with a distinctive personality which is used for the best sub-regions of the DOCGs where hillside vineyards tend to yield sparkling wines with intensity The go-to producer for these styles is Andreola which manages to capture Prosecco at its best more commonly associated with Champagne or English sparkling wine then Cartizze is the pinnacle of Prosecco – but it’s pricy it presents the ultimate expression of tank-method fizz and refreshingly racy – a style perfected by Bisol1542 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 around 13g/l-15g/l being a level that provides richness without tasting saccharine can be palatable if the fruit is fully ripe such a style can surprise your average Prosecco drinker As the newly allowed sub-category of DOC Prosecco – bear in mind that DOCG regions have not authorised this colour variant – there is much excitement about its arrival While this is justified on the basis that pink fizz is popular Prosecco rosato is not a markedly different proposition in terms of taste 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 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 especially the commercially-savvy ones in Prosecco 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 And you can click here to read my read top 10 Proseccos for all styles and occasions, compiled using the highlights from this the 2021 competition.  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 The competition is exclusively for Prosecco Please visit The Global Masters website for more information, or to enter future competitions please call: +44 (0) 20 7803 2420 or email Sophie at: sophie@thedrinksbusiness.com 13 mountain stages from May 9 to June 1 for 108th edition of Corsa Rosa The 2025 Giro d'Italia appears to have it all with a testing international start in Albania 30km of strade bianche gravel roads and even the gravel roads of the Colle delle Finestre climb in the Alps before a long transfer to Rome for the final stage This year there are many more mountains to climb during the 21 stages in May with eight medium mountain stages and five mountain stages with tough climbs in the south of Italy and the steep San Pellegrino in Alpe in the Tuscan Apennines stage 16 includes five climbs to the west of Lake Garda while stage 17 finishes in Bormio after climbing the Mortirolo.  The final winner of the maglia rosa will be decided in the Alps with over 9,000 metres of climbing in two days Stage 19 is packed with four major climbs in 166km and then stage 20 climbs the mighty Colle delle Finestre where Chris Froome attacked solo to snatch victory from Tom Dumoulin The presentation of the 2025 route of the Giro was delayed until January but teams were apparently given details of the route so they could decide which riders will take the Corsa Rosa in May several Italian politicians and former winners Ivan Basso and Alberto Contador attended the presentation in Rome's Auditorium della Musica as did Giro d'Italia Women winner Elisa Longo Borghini and 2024 men's best young rider Antonio Tiberi Details of the route of the Giro d'Italia Women can be found on the separate race page Pogačar will almost certainly not defend his 2024 victory but 2023 winner Primož Roglič (Red Bull-Bora-Hansgrohe) has confirmed his return Juan Ayuso is expected to lead UAE Team Emirates with Adam Yates and Isaac del Toro Simon Yates and sprinter Olav Kooij will lead Visma-Lease a Bike Richard Carapaz is expected to lead EF Education-Easypost while Romain Bardet (Picnic PostNL) has opted to end his Grand Tour at the Giro Several teams are hoping to secure the final three wild card invitations alongside the 18 WorldTour teams and Israel-Premier Tech Tudor watches are again the Giro and RCS Sport 'timing sponsor' and that should ensure them a place Stage 1 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 1 map for the 2025 Giro d'Italia(Image credit: RCS Sport)The start across the Adriatic sea in Albania is the 15th start outside of Italy The two countries have strengthened relations in recent years after a history of tension and mass immigration 30 years ago The 2025 Giro will begin with a rolling 164km stage from Durazzo (Durrës) that will test the form and ambitions of the sprinters but appears to perfectly suit Wout van Aert and his fast-finishing cohorts.  The opening day of racing in Albania begins from the coastal city of Durazzo with varied terrain leading inland to Tirana riders will tackle a 22.2km circuit twice that features an ascent of Surrel with gradients in the double digits The second time across the Surrel climb will ignite attacks for a final 12km to the finish in the city centre Stage 2 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 2 map for the 2025 Giro d'Italia(Image credit: RCS Sport)Stage 2 is a 13.7km individual time trial around Tirana and so will be an early test for the GC contenders The course includes the Sauk climb at the halfway point with three U-turns and a few other sharp corners along the 13.7km route.  Riders will descend on the same slope for the second half of the race against the clock banks of the Lanë river signalling a final left-hand turn to the finish Stage 3 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 3 map for the 2025 Giro d'Italia(Image credit: RCS Sport)The third and final stage in Albania is a hilly 160km race around Vlorë in the south of the country Most of the opening 65km is a constant uphill to a category 4 KOM The middle section of the remaining 95km turns back to the north The Qafa E Llogarasë climb (10.7km at 7.4%) will be tackled 39km from the finish with a flat last 25km giving any chasers a chance to close any gaps Stage 4 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 4 map for the 2025 Giro d'Italia(Image credit: RCS Sport)Following a transfer from Albania to Puglia in the south of Italy and an early rest day on Monday action resumes on May 13 with stage 4 from Alberobello to Lecce.  The riders and race caravan will transfer to Puglia in the south of Italy on Sunday night and Monday by plane and boat and start stage 4 in Alberobello for a 187 kilometre stage to Lecce on Tuesday Stage 5 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 5 map for the 2025 Giro d'Italia(Image credit: RCS Sport)Another flat day comes on stage 5 with a 144km route starting in Ceglie Messapica with the middle section along the Metaponto coast Once riders make sharp turn inland at Lido di Metaponto a category 4 ascent to Montescaglioso must be crested and then 25 rolling kilometres more to the finish in Matera Stage 6 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 6 map for the 2025 Giro d'Italia(Image credit: RCS Sport)Stage 6 is long at 226km and is hilly early on before a late climb overlooking the Bay of Naples The stage begins in Potenza in the Basilicata and heads northwest taking on two KOMs on the route before unleashing sprinters for the finish in Naples.  The first KOM hits at kilometre 40 and is a long a manageable category 3 at Monteforte Irpino with the path to Naples going north of Mount Vesuvius Stage 7 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 7 map for the 2025 Giro d'Italia(Image credit: RCS Sport)The first summit finish of the 2025 Giro d'Italia awaits on stage 7 as the riders enter the Apennines The 168km route begins in Castel di Sangro with an immediate ascent of 7.4km to Roccaraso then rockets down the next 54km for the ascent of category 2 Monte Urano (4.5km The transition to the penultimate climb of the day is short The Vado della Forcella must scaled across 21.6km The route rolls through a flat valley before hitting the final ascent from Tagliacozzo to Marsia with the last 3km of the 12.6km climb featuring persistent double-digit gradients.  Stage 8 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 8 map for the 2025 Giro d'Italia(Image credit: RCS Sport)Stage 8 is close to 200km and includes the steep 'muri' climbs of Le Marche The stage starts in Giulianova with 3,700 metres of elevation gain using the steep climbs of often raced during Tirreno-Adriatico It includes a sequence of 'muri' including the Santa Maria Maddalena Castel Santa Maria (uncategorised climb) and Gagliole.  There are a total of four categories climbs on the day the first one after the opening 53km at Croce di Casale it's a swift 6.5km to the finish in Castelraimondo Stage 9 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 9 map for the 2025 Giro d'Italia(Image credit: RCS Sport)Stage 9 from Gubbio to Siena includes five gravel sections across 30km made famous in Strade Bianche and the finish in Siena's Piazza del Campo The 181km stage provides 46km before the first uphill challenge to La Cima a 4km stiff climb that is a third category the third one a 9.3km ascent to the KOM at San Martino in Grania The final pair of gravel sectors are much shorter but steep - Monteparti and Colle Pinzuti - which leave 13km remaining for the scamper up the Via Santa Caterina to the centre of Siena Stage 10 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 10 map for the 2025 Giro d'Italia(Image credit: RCS Sport)After a transfer from Siena to Lucca on Monday the race resumes on the Tuscan coast for stage 10 for the second and final individual time trial of the Giro.  Riders embark on a relatively flat 28.6km race against the clock from Lucca with one slow rise in the middle of the course But the attention soon shifts to the back half of the course that follows the Medici aqueduct to reach the Arno river and a finish framed by the Leaning Tower of Pisa in the spectacular Piazza dei Miracoli It is an homage to Knut Knudsen’s win back in 1977 Stage 11 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 11 map for the 2025 Giro d'Italia(Image credit: RCS Sport)A mid-week contest in a return to the Apennines could shake up the general classification From Viareggio the route begins at sea level and climbs to 1,397 metres in elevation in the opening 91km on the Alpe San Pellegrino The 9km climb brings gradients hitting 20% winding descent through the woods of the Apennines leads to a pair of category 2 climbs first at Toano and then Pietra di Bismantova for the final 10km to the finish at Castelnovo ne' Monti Stage 12 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 12 map for the 2025 Giro d'Italia(Image credit: RCS Sport)After a hard day of climbing Thursday brings early hills from Modena and then the second half of the 172km route transitions to flat terrain in the Po Valley for a sprinter's battle in Viadana the stage culminates with a 26.6km circuit touching the town of Sabbioneta Stage 13 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 13 map for the 2025 Giro d'Italia(Image credit: RCS Sport)It's another day for the sprinters with 180km between Rovigo and Vicenza with a series of five category 4 ascents to force teams to focus on positioning Flat terrain then continues for the next 90km to San Giovanni in Monte the riders will complete two laps of a 20.3km circuit featuring via Pilla and a second pass of Monte Berico Stage 14 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 14 map for the 2025 Giro d'Italia(Image credit: RCS Sport)A flat stage through the Veneto plain and southern Friuli awaits on stage 14 the route remains inland for the entirety of 186km taking in a section of neighboring Slovenia There are ups and downs of Collio then two laps of a 13.8km  circuit linking the two cities of Nova Gorica and Gorizia Each lap includes pases over a small KOM at Saver which after the second pass launches riders for the final 8.5km Stage 15 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 15 map for the 2025 Giro d'Italia(Image credit: RCS Sport)Major mountains return to the menu on Sunday as stage 15 serves 3,900 metres of elevation gain across 214km the route clips along for 42km to pass the Muro di Ca' del Poggio KOM and then begins the 43km approach to the mid-race monster tackled from a traditional downhill side from the Strada Cadorna A descent to Feltre leads to the Dori ascent (16.6km at 5.3%) from Enego Stage 16 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 16 map for the 2025 Giro d'Italia(Image credit: RCS Sport)The third and final rest day on Monday May 26 sets up five consecutive days in the high mountains for a showdown in Rome on June 1.  Five of the final six stages are in the high mountains as the Giro crosses from the Veneto region in the east to the Alps in the west via Bormio and the Valtellina area close to Switzerland There's no gradual entry for the climbing as stage 16 delivers five classified climbs for 4,900 metres of elevation gain across nearly 200km From Villa Contarini in Piazzola sul Brenta the route enters Trentino from the Val d'Astico La Fricca (13km at 4.3%) begins a series of climbs and ascents Santa Barbara (12.8km at 8.3%) and the final ascent on Brentonico (17.5km at 6.3%) to the mountaintop finish at San Valentino Stage 17 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 17 map for the 2025 Giro d'Italia(Image credit: RCS Sport)The mighty Mortirolo follows the Passo del Tonale for a one-two punch in the middle of stage 17 this 154km route likely to create gaps in the GC the route heads north-west to the heart of the Alta Valtellina of the Italian Alpes near Switzerland the 15.1km ascent of the Tonale (6.1% average gradient) begins.  A gradual descent leads to the Passo del Mortirolo (12.7km at 7.6%) climbed from the easier side from Monno but still a challenge with the average kicking to 9.6% on the final three kilometres with a category 3 KOM at Le Motte (3.2km at 7.9%) to the arrival in Bormio Stage 18 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 18 map for the 2025 Giro d'Italia(Image credit: RCS Sport)Opportunities abound on stage 18 as the Giro heads west via Cesano Maderno near Milan breakaway riders look to extend their margins for a series of three classified climbs between kilometre 29.5 and 78 In that stretch are Parlasco (7.7km at 5.8%) Colle di Balisio (4.7km at 3.4%) and Ravellino (8.7km at 4.4%) The after an uncategorised climb at Sirtori more flat terrain unfolds for 57.5km into Cesano Maderno where two 12.5km finishing laps decide if a break stays away Stage 19 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 19 map for the 2025 Giro d'Italia(Image credit: RCS Sport)Friday showcases a high mountain stage that soars into the Val d'Aosta and includes 4,950 metres of elevation gain across 166km with descending a major skill needed as well to complete the journey from Biella to Champoluc.  After climbing immediately at Croce Sera (11.5km at 4.5%) and traversing 25km in the Dora Baltea valley three successive category 1 ascents will hit the legs hard each ranging in similar distances from 15 to 16km Col Tzecore is first with an average of 7.5% gradient then Col Saint-Pantaléon at 7.3% average and Col de Joux at 6.8% average followed by the final climb to Antagnod (9.6km at 4.5%) that leaves 5km to the finish Stage 20 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 20 map for the 2025 Giro d'Italia(Image credit: RCS Sport)A final showdown in the mountains on the penultimate day of racing is similar to Friday with four categorised climbs and an additional 37 kilometres for 203km total It's a rolling start from Verrès as the category 4 Corlo (4.3km at 4.2%) signals bigger hills.  the 13.6km climb to Colle del Lys (average of 4.2%) indicates attack time to the Colle delle Finestre the highest climb of the 2025 Giro and this year's Cima Coppi There is also 8km of gravel on a 9% gradient the final 17.7km push to Sestirere remains Stage 21 profile for 2025 Giro d'Italia(Image credit: RCS Sport)Stage 21 map for the 2025 Giro d'Italia(Image credit: RCS Sport)The race caravan will descend to Turin after the stage for a plane or fast train to Rome and the 780km transfer The recent Rome finishes have been spectacular in the Eternal City but questions remain about the environmental concerns of such a long haul for a final stage The winner of the 2025 Giro d'Italia will again be crowned in the shadows of the Colosseum and Roman ruins with the sprinters given one last shot at victory in the Italian capital the entire race caravan transitions 780km to rome for the finale Stage 21 is similar to those in past years featuring an initial back-and-forth to the Tyrrhenian coast at Lido di Ostia followed by eight laps of the 9.5km city circuit Stephen FarrandSocial Links NavigationHead of NewsStephen is one of the most experienced member of the Cyclingnews team having reported on professional cycling since 1994 He has been Head of News at Cyclingnews since 2022 before which he held the position of European editor since 2012 and previously worked for Reuters you will then be prompted to enter your display name Prosecco is more popular than ever and from the bacaros of La Serenissima into the Veneto its qualities are being celebrated – and visiting its producers makes for a great wine holiday Read moreAs I’ve come to the Veneto to learn more about this surgingly popular sparkling wine (Britons bought 85m bottles of prosecco last year; the UK market is expected to grow by more than 10% between now and 2020) it feels appropriate that Venice is my first stop it would be rude not to spend an afternoon dipping in and out of tiny wine bars around the city getting a sense of how prosecco ought to be drunk before heading inland to find out how it is made London – who is scouting for new sparkling wines to stock at his restaurant – negotiates the cicchetti Bottoms up … Cantina Do Mori refined version of the often sickly sweet drink I know from back home noting the flavour of Williams pear common to most types of prosecco He takes another sip and raises a conspiratorial eyebrow Our next stop, in the university area of Dorsoduro, is a lovely little canal-side bar called Adriatico Mar which specialises in food and wine from Italy’s coastal regions beginning with a sublime baccalà (salt cod) crostini with pink peppercorns I do try an interesting still wine made from glera It has the grapefruit notes that you find in some proseccos but no sparkle and very little of the sweetness Luca is keen to show me yet another side of prosecco one that has become increasingly popular in recent years and so we slip out of Venice and drive north-east to Ponte di Piave In this unassuming town on the Veneto flatlands Carolina Gatti has been putting her stamp on the family winery since she took over in 2012 We visit her home amid the vineyards for dinner – pork ribs in red wine – and try her version of prosecco its robust apple and baked-bread flavours a world away from the delicate drink we had earlier at Do Mori Col fondo is not just a new trend: it’s how Carolina’s family has been making prosecco for generations since it started becoming fashionable outside the region that she has started bottling it for public consumption Carolina’s wines are magnificent – gutsy and complex – but by this stage I’m craving a bit of scenery we head north into the mountainous heart of prosecco country It’s not necessarily better than DOC prosecco from the wider Veneto but it tells you that the bubbles in your glass come from the heartlands where prosecco has been made since the mid-19th century Encircling the region is the Strada del Prosecco, a 90km wine route that winds through villages and past ancient churches, castles and hermitages, as well as endless rows of neatly planted vines. We join it at Conegliano and head west, passing the Scuola Enologica The landscape gets progressively hillier towards Valdobbiadene and at a certain point the mist clears revealing the snowy Dolomites in the far distance Vineyards near Conegliano Photograph: Gito Trevisan/Getty ImagesOn a hilltop above Col San Martino Gazing out across the undulating landscape it seems that every available inch of land is planted with vines – it’s no surprise that the DOCG area yields 90m bottles of prosecco a year We descend to the town of Sernaglia della Battaglia There’s no sign outside – it’s known locally as Silmava’s – and the interior is plain red and yellow tiles on the floor and framed poems on the wall though Silmava notes that drinking habits have changed over the years and early-morning customers these days want coffee instead of wine We have a couple of glasses of chilled col fondo to correct the balance The final stop of our trip is Malibràn with its looming 13th-century castle of San Salvatore Though his farm is several times larger than Carolina’s Maurizio Favrel still harvests his grapes by hand explaining how his col fondo is fermented in the bottle after an initial stage in a steel tank whereas his filtered prosecco is tank-fermented all the way through San Salvatore Castle in Susegana Photograph: Gito Trevisan/Getty ImagesAfter the tour where Maurilio unpacks the vegetables and seafood we bought from the Rialto market the day before and gets cooking As well as feeding us handsomely – with castraure artichokes gratinated langoustine and a brodetto of sea bass and monkfish – Maurilio helps deliver the last and most important lesson of the trip Prosecco shouldn’t be thought of as merely an aperitif If it’s good enough and has a bit of col fondo character but it certainly isn’t a drawback if you are Doubles at Casadisergio in Refrontolo from £80 B&B. In Venice, Hotel San Samuele has doubles from £70 room only. BA flies from Gatwick to Venice Marco Polo from £31 one way To find discount codes for leading retailers from technology to travel, visit discountcode.theguardian.com This is the archive of The Observer up until 21/04/2025 The Observer is now owned and operated by Tortoise Media.