Wine Region: Veneto

(2026) This Botrytis-affected wine is not made every vintage - the next release after this one will be the 2022 - and only around 1500 half bottles are produced. It has around 200g/l of residual sugar and is also made from Vespaiola. It is aged for two years in all new French oak barriques. Pouring a burnished gold, there's vanilla and marmalade, fig jam and dried apricot, a stripe of lemon zest too. On the palate the dry Botrytis character is there, light earth and spice, nuttiness, intense orange and butterscotch, and a glycerine texture. Concentrated stuff, with a fine core of acidity to balance the finish. Price for a half bottle and for the previous vintage at time of review.

(2026) A Merlot dominated blend, with Cabernet Sauvignon. It's fermentated in stainless steel then half of the blend aged in steel tanks and half in French oak barriques for one year, one-third new barrels. There's a light incense and wood ash character over taut, small red berries. There's a herbal leafiness too, adding to the fresh appeal. Dry, but nicely fruited on the palate, juicy with some tight tannins and a tingle of spice giving grip, and very good, gastronomic acidity. The oak just smooths and rounds the finish, adding a little creaminess to the cranberry and redcurrant fruit picture.

(2026) From volcanic and tufa hills this is 100% Moscato from healthy late-harvest grapes with no Botrytis. The fruit is dried for one month, and the wine does not see any time in oak. It is bottled with 110 g/l of residual sugar. Fresh herb and lots of floral aromatics, lots of Spring blossom freshness. Fully sweet on the palate but quite light, with honeyed and chilled grape flavours, flowing with very nice acidity. Eminently drinkable. Price is for a half bottle, and the previous vintage at time of review.

(2026) 100% Vespaiolo from the DOC Breganze, the vineyards planted on volcanic and tuffa slopes, and the wine made in stainless steel. Fruity aromas of grapefruit and peach, with a distinct almond and hint of honey, also a touch of schisty, mineral character. In the mouth pure and medium-bodied, dry citrus fruits that is quite orangey, quite intense and bright, with a dry, stony and delicately spicy, high-acid finish.The name comes from the Italian for wasp, Angela explaining that it is the last white grape to be harvested, and very attractive to the insects because of its relatively thin skins. Price and stockist quoted are for the previous vintage at time of review.

(2026) This is 100% Vespaiolo from the Breganze hills, the grapes dried for four months to concentrate flavours and sugar before spending one year in french oak barriques, one-third new. It has 150g/l of residual sugar and is such a lovely wine: barley sugar, Mandarin orange and a hint of toffee but brightly focused. The palate has notes of exotic spices, fragrant and delicate, rich fig and quince, lemon jelly and a hint of salted caramel, before decisive acid pushes through. Price for a half bottle.

(2026) Fratta is a blend of 65% Cabernet Sauvignon plus Merlot from Maculan's best, low-yielding vineyards. Fermentation is in small, open top stainless steel tanks before one year in new French oak barriques. Minty and ripe, this has an opulence and juicy black fruit intensity, the oak very sophisticated, adding just a shimmer of polish and coffee. The fruit on the plate is sweet, supple and rich, a bold and arguably 'new world' style with that opulence and density. Chocolaty tannins are silky and dense, and the acid and oak spice firms the long finish. Price and stockist for the previous vintage at time of review.

(2026) The Wild Thing range was developed in partnership with the animal charity, the Born Free Foundation. Ethically sourced, fully organic and vegan certified, every bottle sold means a donation to the Foundation. In this case it's Prosecco, but perhaps not as we know it: this is a 'frizzante' wine, not 'spumante', with a gentle fizz rather than fully bubbly, which also means it can be closed with a regular wine cork requiring a corkscrew. It is also relatively dry for Prosecco, extremely light and fairly straightforward with its pear juice fruit and fresh lemon zest acidity. Watch the video for more information.

(2026) So much cheap Prosecco is anonymous, icing sugar and lemon stuff where the label really doesn't matter, but there are examples that flirt with the concept of 'fine wine'. Most come from the prized DOCGs of Valdobbiadene, Conegliano or Asolo, but there are also the 'Rives' within these; demarcated slopes of the highest quality. This saw nine months on the lees pre-secondary fermentation, and crucially for me, is Extra Brut bottled with a low dosage, which is uncommon in Prosecco. Here a firmer, citrus and peach skin character has both floral and saline aspects, the palate a little richer than most Proseccos, and though far from feeling dry, it finishes with a clear, lengthy sense of elegance.

(2025) From Colli Euganei in the Veneto, a wine made from Moscato Giallo in the style of Vin Santo, aged two years in oak barrels. It's a deeply coloured, very lightly rancio style, where the aromatics of the Moscato soar through creamy and nutty notes, Parma Violet and exotic Turkish delight. The palate is fully sweet, but nutty and luscious, filled with orange oil richness, tang and sweet and juicy ripeness. should you come across it on a visit to Italy, it's a sheer delight.

(2025) From the Veneto, the Custoza DOC specialises in white wines made from Cortese, Garganega and Trebbiano like this one, though sparkling and sweet variations also exist. A very light spritz on opening leads on to a bright, zippy wine with pear juice aromas, lemon and a background of creamy almond. In the mouth it has good texture and plenty of fruit sweetness. The acidity is nicely judged, pure and lemony with a saline hint that balances developing peachiness on the mid-palate.