NV Prosecco, Via Vai

Via Vai is an honest, everyday Prosecco from the Veneto, made from Glera grown across the plains behind Venice. No pretence here — it is a well-made DOC fizz for spritzes, apéritifs and easy pouring, and it does that job better than most at the price.

Like all Prosecco, it is made by the tank method: the base wine takes its second fermentation in pressurised steel rather than bottle, which keeps the fruit fresh and the bubbles frothy and soft. That is a feature, not a shortcut — it is what gives Glera its light, aromatic lift. This is a Brut, so there is little residual sugar in the way.

Expect green pear and crisp apple on the nose, a little white blossom, a hint of ripe melon. The palate is light-bodied and dry, citrus-fresh, the mousse gentle rather than insistent, finishing clean. At around 11% it stays sociable across an afternoon, and the low sugar means it works as a foil to bitter aperitivi as much as on its own.

Pour it cold as an apéritif, drop it into a spritz, or open it whenever the mood is more about ease than ceremony. It won't reward cellaring, so buy it to drink rather than keep.

How to Serve

Serve well chilled at 6-8°C — Prosecco is one fizz that is best served properly cold. A standard wine glass or tulip is fine; nothing grand required. Drink it young and fresh, ideally within a year of buying.

Where to Drink It

Dandy, Maltby Street — relaxed, wine-first, spritz-friendly. Planque, Haggerston — a good glass pour for something easy. Bentley's, Swallow Street — Prosecco and a dozen oysters at the bar.

Food Pairings

Salumi and olives, or a plate of fritto misto.