All hands up for Prosecco Dalla Balla

It is amazing how Prosecco has become popular in the UK but it is even more amazing how much Prosecco Dalla Balla is widely appreciated.

The last occasion was Foodies Festival in Birmingham last Sunday, where Prosecco Extra Dry Dalla Balla was chosen by the majority after a comparative tasting with other four Prosecco.

Prosecco DOC together with Grana Padano PDO were the exclusive characters of two crowded tasting sessions, where Neil Monty Phillips from The Food Tipster explained their origins, features and use.

Prosecco is booming as it seems to tick all the boxes: light and fruity in style, chic yet affordable, unpretentious but possessing an air of modern sophistication. Prosecco comes exclusively from the North East of Italy and it is a DOC area. Glera is the name of the grape variety, previously known as Prosecco.

Prosecco is meant to be consumed when young and does not benefit from bottle ageing. It is best drunk in the year following the vintage. Store the bottles in a cool dry place away from light and heat.

Serve at 8-10° C, best in large tulip shaped glasses, as an aperitif with antipasti. It is also enjoyed with a light soup, pasta and seafood dishes. Its sweetness goes well also with Asian food. Prosecco is delicious on its own, with Italian cheeses and salamis. It can also be enjoyed with a fruity dessert, like apple tart or sorbet.

Prosecco is meant to be off-dry and has three styles: BRUT is the driest with 0 - 12 grams per litre residual sugar. EXTRA DRY classification is 12 - 17 grams per litre of residual sugar. DRY classification is 17 - 32 grams per litre of residual sugar.

Facchin - Dalla Balla family have been winemakers for four generations since 1880s. At Casa Facchin, wine is life and its secrets are passed down from father to son.