SPARKLING WINE - 2017

The NV Conegliano Valdobbiadene Così È is a fun Pet-Nat style Prosecco, having undergone a secondary fermentation in bottle. Notes of sour lemon, pineapple, granny smith and crushed stone can all be found in the glass. It’s soft in texture yet bone dry, with stimulating acids and minerals which work to completely cleanse the palate between each sip. Flavors of dried apricot and pear linger along with a twang of mouthwatering citrus. Although a bit funky, this is a pleasure to taste. (92) ERIC GUIDO, www.vinousmedia.com

Here the secondary fermentation in bottle is encouraged by the addition of unfermented must (juice) of the same wine. The wine does not undergo disgorgment and so retains the natural yeast sediment which, if disturbed, gives the wine a slightly hazy appearance. This is a nod to the traditional styles of the region enjoyed by the Cosmo family in the days of their parents and grandparents. It presents with a slightly softer profile and more subtlety of character than some of the other cuvees. For me it is the kind of wine that you want to pop at the start of a long lunch or dinner with friends, it is eminently digestible and provides serious ease for consumption. ROSCOE

Black Friday Special - Limited stocks

Here the secondary fermentation in bottle is encouraged by the addition of unfermented must (juice) of the same wine. The wine does not undergo disgorgment and so retains the natural yeast sediment which, if disturbed, gives the wine a slightly hazy appearance. This is a nod to the traditional styles of the region enjoyed by the Cosmo family in the days of their parents and grandparents. It presents with a slightly softer profile and more subtlety of character than some of the other cuvees. For me it is the kind of wine that you want to pop at the start of a long lunch or dinner with friends, it is eminently digestible and provides serious ease for consumption. ROSCOE

Racy and linear, with a fine, lively mousse and a minerally overtone of smoke and saline layered with creamed pear, lemon curd and poached apricot. A subtle underpinning of almond paste and pastry cream emerges to enrich the finish. Disgorged October 2021. Best after 2023. Alison Napjus, Wine Spectator

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