Italy 2016
Asolo, known as the pearl of the province of Treviso, is well worth the detour if only to work up an appetite climbing its steep hills
Italy 2016
The producers of The Society's Prosecco also own a great trattoria where Cesare Adami's famous grill (which he as patented) reaches incredible temperatures; the results of which are the talk of the town
Italy 2016
Just as cheerful in the cellars as in the trattoria the night before, Cesare Adami with Sebastian Payne MW at the Riva dei Frati cantina
Italy 2016
Cesare & Marisa's son Marco takes us on a tour of the cantina explaining the charmat method and the importance of ultra cleanliness in the process
Italy 2016
Marco at Riva dei Frati explains the importance of making sure that even the joints for hosepipes are completely clean as just one speck of dirt can ruin the Prosecco.
Italy 2016
Riva dei Frati, proud producers of The Society's Prosecco, son Marco with parents Marisa Merotto & Cesare Adami
Italy 2016
The pointy hills of Valdobbiadene DOCG where the good Prosecco comes from
Italy 2016
Primo Franco explains how he makes his Prosecco to Society buyer Sebastian Payne MW
Italy 2016
A 1992 prosecco from the archives. Proof that Primo's wines can age
Italy 2016
Primo Franco is widely considered one of the best producers of Prosecco and has done much to demonstrate the heights of quality that can be reached
Italy 2016
Primo Franco with Annelise and daughter Silvia who now works in the family business too
Italy 2016
Tasting the single vineyard Soaves with winemaker Alberto Coffele
Italy 2016
Alberto Coffele proudly shows us around the family vineyards
Italy 2016
Alberto Coffele explains the art of grafting of new vines onto existing ones that have died
Italy 2016
Close up of dried grapes showing how some have become botrytised
Italy 2016
Coffele's 16th century residence in the heart of the old town of Soave
Italy 2016
Fossils found in the Coffele vineyards showing the land was once under sea
Italy 2016
Guiseppe Coffele talking about the fossils found in their vineyards
Italy 2016
Alberto Coffele and his much-loved horses (with a donkey trying to get in on the picture!). The horses go to work in the vineyards and contribute richly to the healthy bioiversity of the vineyards, which have attained organic certification recently
Italy 2016
The Coffeles are one of the few growers in the region to make good recioto wines and have developed a special drying room to hang the grapes up to dry and a high-tech computerised system to open and close doors and windows to provide the perfect environment for this magical transformation to take place
Italy 2016
There's much experimentation going on in the cellars at Monte Schiavo using different types of wood to find the best combination for ageing its reds
Italy 2016
Experimenting with different barrels
Italy 2016
Rocco Pasetti was thrilled with the 2015 vintage and experimented with different types of fermentation, particularly for his reds
Italy 2016
One of Italy's greatest whites: Valentini Trebbiano d'Abruzzo 1995
Italy 2016
Antonio Fattori - always an interesting stop-off point and someone to learn from