Fiol Prosecco

FIOL Prosecco comes from Veneto and is bottled at 11% ABV, which is moderate for a sparkling wine and fits the light, easy-drinking style the name implies. Prosecco is made mainly from the Glera grape, usually by secondary fermentation in tank, a method that keeps the wine's fresh fruit and floral character intact rather than building toasty, bready complexity. Expect green apple, pear and white peach, a hint of citrus blossom, a soft and fine mousse, and a clean, lightly off-dry to dry finish. Oak is not part of the style. The listing also carries a rosé category tag, so if the bottle in hand is the pink version, expect the same structure with a touch of red berry, such as strawberry or raspberry, on the nose. Serve it well chilled, around 6 to 8°C, which keeps the acidity crisp and the bubbles lively. It needs no decanting, and pouring it into a decanter would only flatten the fizz. A tulip-shaped white wine glass or a standard flute works well. The tulip gives the aromatics more room, while a wide coupe lets the bubbles disappear quickly. At the table, the high acidity and low alcohol suit salty and fried foods: prosciutto and melon, fried calamari, arancini, tempura vegetables, soft cheeses such as burrata or fresh mozzarella, and light seafood antipasti. It also handles mildly spicy Thai and Vietnamese dishes, where the slight sweetness softens the heat. The same profile makes it a natural base for spritzes and Bellinis. This is a drink-now bottle. Prosecco is built for freshness, and its fruit and fizz are at their best within a year or two of release, so there is no benefit to cellaring it. Once opened, a proper sparkling-wine stopper will hold the bubbles for a day or so in the fridge.