Tasting

In the glass, it shows a pale straw-yellow with green highlights. The nose recalls green apple, ripe pear, lemon, and white blossoms like acacia. On the palate, the wine is light, with modest alcohol, a pale-weighted body, and an acidity that makes it easy to drink. Brioche or yeasty pastry notes are absent here, and that's by design, not a flaw.

Three examples show the range found in Friuli. Le Monde from Prata di Pordenone and Cantina Ostro, also from Prata, both bottle Prosecco DOC from the plain. The cooperative La Delizia from Casarsa della Delizia produces its line under the name Naonis. When comparing them, it's best to focus on sweetness, bubble texture, and length rather than the label itself.

A tulip glass or a small white wine glass suits this wine. It lets the aroma gather and gives the bubbles room to develop, something a flat coupe doesn't allow, as the fizz vanishes quickly. The glass should be clean and free of grease, since dish soap residue causes the foam to collapse.

The ideal serving temperature is around 6 to 8 degrees Celsius. Too cold, and the aromas disappear. Too warm, and the bubbles turn coarse while the sweetness becomes more noticeable. The bottle needs about three hours in the refrigerator, or fifteen minutes in ice water, to keep the carbon dioxide properly bound in the wine.

When opening, remove the foil, loosen the wire cage by hand, hold the bottle at an angle, and grip the cork firmly while slowly turning the bottle. The pressure then escapes with a quiet hiss, without a foaming gush or a loud pop. The wine stays in the bottle, right where it belongs.