Ca' di Rajo Lemoss Frizzante

The Lemoss Frizzante from Ca' di Rajo is Prosecco, but isn'tÉ Despite being made in the region, from the Glera grape, it cannot be called Prosecco as its bubbles are produced through a secondary fermentation in bottle (the 'Champagne' method), as opposed to the more commercial Charmat method used in Prosecco. Furthermore, the wine is not disgorged, so the liquid stays in contact with the yeast, producing a full bouquet and palate of toasty brioche and biscuit notes, along with a hint of hay (redolent of great scrumpy) which balance beautifully with the crunchy apple fruit, all leading to a refreshing and cleansing pear-drop finish.