Siblings Silvano and Alberta Follador inherited 4 hectares of land in DOCG Valdobbiadene, and began making wine immediately after secondary school. They employed a traditionally-minded wine consultant, but found the wines to be lacking in... Read More

Siblings Silvano and Alberta Follador inherited 4 hectares of land in DOCG Valdobbiadene, and began making wine immediately after secondary school. They employed a traditionally-minded wine consultant, but found the wines to be lacking in personality and pizzazz. So they began anew — they ditched the consultant, and began farming organically and biodynamically, and decided to produce only serious, and most importantly, dry Prosecco.

A bottle of mass market Prosecco can be released mere weeks after the grapes have been harvested, but the Folladors believe in taking their time. Their fruit undergoes a long, slow fermentation, with only indigenous yeast. And unlike many Prosecco producers, they ferment until the wine is incredibly, totally dry (and they don't add any sugar after the wine is finished). Each bottle is vintage-dated and comes from a single harvest.

What does all of this mean on a practical level? It means that you're able to drink a bottle of fine Italian bubbles, with great purity of fruit and no cloying sweetness that's made with respect for the land and the fruit. You could drink a bottle as an apéro, or even turn it into a spritz, but this wine is calling out to be paired with food — try a bottle with your next fried chicken meal, or sushi, or pizza bianca.