Bastìa

In Saccol di Valdobbiadene, in the heart of Cartizze, among steep, UNESCO-listed slopes his family has farmed for generations, Bastìa tells the story of Prosecco in two chapters: how it was made on these hills over a century ago, and how it is made today. What ties them together is the land, and one tradition still going strong: Colfondo, the frizzante that re-ferments in the bottle, on its own lees.

Quality here is almost a given. What stays with you is how Tania and Michele tell the story of their work, and of themselves.They do it from a glass-walled tasting room looking out over the vineyards, where every glass becomes a different take on Valdobbiadene DOCG.