Here’s to a long, fine Summer (of Soave)…

“One must maintain a little bit of summer, even in the middle of winter.”

– Henry David Thoreau

The first ever #SummerofSoave is drawing to a fine, long finish. We’ve been working with some of the UK’s best importers and most dynamic wine merchants and restaurants to shine a light on the fine quality and diversity of Soave.

You can see some of the activities and events featuring this well-known but still underestimated Italian white on the Summer of Soave website.

But Soave is for life, not just for Summer, and we are showcasing some of the most complex and long-lived wines of the denomination with two masterclasses exploring the newly official “Soave Crus”. These single sites are now protected under Italian law, vindicating the vision and commitment of Soave’s top producers, who have been bottling superb wines from these old, specific vineyards for many years. The official status has renewed attention on these wines, whose intensity, quality and complexity makes them the Burgundy of Italy.

Members of the wine and hospitality trade are invited to join a very special masterclass, led by Sarah Abbott MW, on the Soave Crus, to be held at Trade Soho on the 9th October. Click here to book!

Grape Harvest Traditions

Beyond the “bottomless brunch” – an invitation to taste the best of Prosecco Superiore DOCG

UNESCO World Heritage Site of Prosecco Hills of Conegliano Valdobbiadene. Image credit: Piai Arcangelo.

Prosecco, Elevated

The makers, vineyards and wines of Conegliano Valdobbiadene are going from strength to strength. The remarkable cooperation between thousands of stakeholders across fifteen hamlets is bringing about empowering legacies. An integrated viticultural protocol ensures sustainable methods are being used across the vineyards of the denomination. Last month, the entire zone introduced a ban on the use of the herbicide glyphosate. And on the 7th July, the Prosecco Superiore made here was in the news, as UNESCO awarded World Heritage Site recognition (and protection) for the “Prosecco Hills of Conegliano Valdobbiadene”.

The Prosecco Superiore DOCG from these hills shares part of its name – and in many cases, makers – with its younger, much bigger relative, Prosecco DOC. Many producers have vineyards in both zones, and especially in the Prosecco Treviso DOC, whose softer, shallower slopes meet the bottom of Conegliano Valdobbiadene’s higher, spiky hills.

But Conegliano Valdobbiadene is unarguably the premium side of Prosecco. Vines are lavished with hands-on attention (there is no other way), and the lower yields, stony soils and nervy, high-altitude, conditions give wines of more depth, concentration, refinement and perfumed nuance.

UK importers turn to Prosecco Superiore

Increasing numbers of specialist UK wine importers are realising the trade-up potential of premium Prosecco. Prosecco Superiore brings depth of flavour, nuance and personality to the famously lively, light-hearted Prosecco appeal. Importers, wholesalers and indies are now supported by a dedicated UK communications and events campaign, run by Swirl, which is championing the nuance, appeal and quality of Conegliano Valdobbiadene DOCG.

#SuperioreAfternoon – beyond the bottomless brunch to Afternoon Tea

One aspect of the campaign is to highlight the remarkable versatility of Prosecco Superiore with food, and in particular with Afternoon Tea. These elegantly fruity, delicately stony, gently tropical wines are a better natural partner to the diverse but gentle flavours of Afternoon Tea than the more commonly offered Champagne. And the artisan origin and beautiful packaging grace any table.

Working with a range of producers, we are offering venues noted for their Afternoon Tea free samples of a range of Conegliano Valdobbiadene wines. We have assembled the finest, most nuanced selection of artisan, premium Prosecco Superiore ever to be available in the UK.

Explore the top wines of Prosecco Superiore with ease

The sampling is backed up by liaison with the importers supplying the wines – all of whom offer incentives to list by the glass – and also by a small but beautiful range of free point of sale. The objective is to build on the success of masterclasses and press sampling conducted last year by introducing on-trade professionals to the innate high quality and refined commercial potential of the emerging category of premium Conegliano Valdobbiadene Prosecco Superiore DOCG.

The producers whose wines are featured include many of the most acclaimed estates of the denomination. Many will probably be new discoveries to UK buyers – the majority of Prosecco Superiore is sold to Italy’s premium hotels and restaurants, and it is our most dynamic and creative importers who are seeking them out.

A list of the producers and their UK importers follows below.

How do you get involved?

Sommeliers, F&B managers, buyers and assistant buyers

Contact Lizzie Shaw ( and we’ll send some wines for you to sample.

We can take into account

  • your current suppliers
  • desired style (from Brut Zero to Dry)
  • price bracket
  • special categories (such as organic, biodynamic, Col Fondo, bottle-fermented, and other specialities)

We include all the information you need to get the most out of the sampling, including

  • background on the wines and producer
  • current suppliers
  • point of sale available

And the Consorzio of Conegliano Valdobbiadene will be highlighting listings of Prosecco Superiore with Afternoon Tea through posts on their highly popular and stylish social media channels @ProseccoCV – so venues can benefit from that extra reach and visibility.

And although we are making a special focus of Prosecco Superiore with the Afternoon Tea experience, we welcome interest from others categories of the premium on and off-trade.

“The samples on my doorstep, however, contained huge diversity: organic and biodynamic wines, bottle-fermented wines, bottle fermented and left on lees, regional and vintage wines, varying degrees of dryness and alternative grape varieties…they challenged my idea of what the wine is, and explored the possibilities of where it could go… But the opportunity is there to add depth and broaden one of the best-selling, but often least thought about, sections of the wine list.” Hamish Anderson, Writing in Imbibe Magazine: “Prosecco needs diversity”.

List of participating Conegliano Valdobbiadene Prosecco Superiore DOCG

  • Adami (imported by Astrum Wine Cellars)
  • Andreola (imported by The Prosecco House)
  • Astoria (imported by Gerard Seel)
  • Bellenda (imported by Les Caves de Pyrene)
  • Biancavigna (imported by Armit Wines)
  • Bisol (imported by Bibendum)
  • Borgoluce (imported by Flint Wines)
  • Bortolin Angelo (imported by Jeroboams/Laytons)
  • Bortolomiol (imported by Continental Wines)
  • Bortolotti (imported by Ellis Wines)
  • Bottega (imported by Matthew Clark)
  • Canevel (imported by Berkmann Wine Cellars)
  • Carpenè Malvolti (imported by Hallgarten Wines)
  • Collalto (imported by Thorman Hunt)
  • Colsandago/Casa Bianche (imported by Bat and Bottle)
  • Drusian (imported by Stone, Vine and Sun)
  • Frassinelli (imported by Thorman Hunt)
  • Furlan (imported by Just Perfect Wines)
  • Il Colle (imported Barwell and Jones)
  • La Farra (imported by H2Vin)
  • La Tordera (imported by The Vintner)
  • Le Colture (imported by Corney and Barrow)
  • Malibràn (imported by Passione Vino)
  • Masottina (imported by Fields, Morris and Verdin)
  • Perlage (imported by Vinceremos)
  • Santa Margherita (imported by Alivini)
  • Spagnol – Col Del Sas (imported by Hay Wines)
  • Val D’Oca (imported by Amathus Drinks)
  • Villa Sandi (imported by North South Wines)

Unsigned talent – Importer sampling

Additionally, we have a selection of wines from artisan wineries in Conegliano Valdobbiadene who are looking for a UK importing partner. Please contact Lizzie Shaw ( for more information.

Perfect pairings – the joys of Prosecco Superiore with food

Afternoon tea and Prosecco #SuperioreAfternoon

If you thought Prosecco was just an aperitif wine, the evidence from a recent #SuperioreAfternoon tasting suggests that you should think again. Here, the Prosecco Superiore from Conegliano Valdobbiadene DOCG, whatever the style in which it’s made, turns out to be a highly versatile food wine.

Drier styles – which include Zero Dosage as well as (soon to be official) Extra Brut, Brut, and wines that have been re-fermented in bottle (often referred to as ‘Col Fondo’ wines) – tend to have both richness and savoury depth. This, in turn, lends these wines to a partnership with classic Italian flavours. They can handle the pungent grassiness of extra virgin olive oil while still having the freshness to cut through the creaminess of a fresh burrata.

Some of these drier wines, like Bortolin Angelo’s Sommaval, have notes of fresh green herbs on the palate, and they work harmoniously with ingredients like avocados and tomatoes, creating a tangy seasoning that lifts the palate.

Savoury wines that have been re-fermented in bottle have the concentration and weight to take on the intense autumnal flavours of truffled arancini. These wines make terrific partners, too, for toasted rounds of bruschetta, whether topped with vibrant summer tomatoes or creamy chicken liver paté – the subtle bready notes present in the wine echo the toasty notes of the bruschetta.

Fruitier wines, both Extra Brut and Brut, find their perfect marriage in salty prosciutto wrapped around juicy slices of melon or peach – it’s all about the interplay of fruit, sweetness and saltiness.

All of these wines, of course, are blissful partners for briny oysters, especially when dressed with a squeeze of lemon. And tiny queen scallops dressed with a dice of prosciutto, when paired with Extra Brut Prosecco, is a salty, tangy, fruity marriage made in heaven.

As you move away from the driest of Conegliano Valdobbiadene DOCG into Brut styles, which tend to be a little fruitier and rounder on the palate, an echo of fruitiness and sweetness in the food is often welcome. Milky stracciatella topped with lemon zest and nutty crumbs of Tarallo is a revelation when teamed with the zesty palate of wines such as l’Antica Quercia’s Prosecco Superiore DOCG Matiu Brut.

Shellfish have an intrinsic sweetness that is amplified by the gently honeyed orchard fruit of richer Brut wines, such as Colsandago’s Vigna del Cuc. Brut and Extra Dry styles lend themselves to pairings with both seafood and spice. The reverberations set up between these wines and skewers of prawns dressed with sweet chilli sauce lingered on the palate.

These wines also impressed when matched with a creamy salmon tartare, dressed with salty salmon keta and avocado. Here, richer styles, such as Frassinelli’s Extra Dry from the Rive di Manzana, won through. Its weight on the palate, and the sheer juiciness of its fruit, provided a counterpoint for each luscious mouthful.

In a similar vein, it’s worth moving beyond Italy to look for partners for these styles of wines. A lunchtime brunch at a dim sum restaurant, with its succession of delicious dumplings, often tinged with sweetness from shellfish or rich char sui pork, welcomes the versatility and brightness of high-quality Prosecco.

Reach for these wines, too, when tucking into sushi – the sweetness of the rice, the gentle heat of wasabi and the savoury notes from soy sauce all have a part to play in creating a harmonious pairing with Prosecco, alongside the various flavours and textures of the fish. Sashimi lovers, in contrast, should look for Extra Brut styles to create their own perfect match.

As you go up the sweetness scale, moving towards the sweeter end of Extra Dry and into true (if misleadingly named) Dry wines, richer, sweeter dishes come into play. These wines work well with savoury flavours – they’re terrific partners for creamy patés and salty blue cheeses as well as shellfish and dim sum – but they can take on lighter desserts on their own terms and win through. For best results stick to tangy fruit-based flavours – think tart lemon tartlets, deep-fried beignets with tiny spoonful of apple puree at their heart or bowls full of summer berries (preferably topped with a zabaglione made from a cupful of Prosecco).

So next time you open a bottle of Prosecco, think beyond a bowlful of salted nuts or green olives and explore the universe that opens up when these wines are paired with a world’s worth of flavours.