A classic Prosecco–fresh, crisp, and lightly fruity–with a modern twist: it’s made using organic and biodynamic practices in the vineyard, which grows on an old limestone quarry.

Where It Grows:

The Glera (what the Prosecco grape has been called since 2009) for this Prosecco grows on an old, abandoned limestone quarry in Tregnago, northeast of Verona and about 50 miles northwest of Venice. Though on the far outskirts of the Prosecco DOC, this remoteness allows the Tasi team to farm using natural, biodynamic, and full organic practices.

Who Made It:

Tasi is collaboration between three friends, Michele, Matteo, and Mattia, who began planting vineyards at the edge of an old limestone quarry in the early 2000s–after successfully rallying the community to oppose turning the site into a landfill. In 2013 they opened the Tenuta le Cave winery, hotel, and organic farm. They produce wines from that farm under the label of Tasi.

How It's Made:

The entire philosophy at Tasi is holistic and in harmony with nature. The organic and biodynamic Glera grapes are hand-harvested and then transferred to stainless steel tanks for the initial fermentation. Next, they are moved into the “Autoclave” tanks for the secondary fermentation– this is what is known as the Charmat method–and 60 days of aging with the fine lees.

What It Tastes Like:

The Tasi Prosecco is on the fruitier side of Brut, meaning that it is bottled with around 10-12 grams of residual sugar per liter. Those fruity aromas–white peach, white raspberry, quince–are complemented by zesty lemon-lime skin, white flowers, and crushed rocks. Serve it well chilled, around 45 degrees, in an all purpose glass or if you’re feeling celebratory a coup or flute.