Isola Augusta Prosecco Brut DOC 2022

Tasting Notes

Isola Augusta's Prosecco Brut Millesimato pours a brilliant pale straw with a fine, persistent stream of bubbles that rises elegantly in the glass. The nose is delicate and fresh — green apple and ripe pear lead, followed by white blossom, citrus zest and a subtle mineral thread that hints at the wine's Friulian origins. On the palate it is light-bodied and refreshingly dry, with bright flavours of crisp green apple, white peach and lemon peel. The mousse is soft and creamy, adding a lively energy without overwhelming the fruit. A clean, mouth-freshening finish of medium length leaves you reaching for another glass. Made via the Charmat method as a single-vintage Millesimato expression, this is Prosecco in its most approachable, food-friendly form — vibrant, unpretentious, and made for the table.

Key Selling Points

Isola Augusta is a family estate in Palazzolo dello Stella, Friuli Venezia Giulia, founded in 1959 by Renzo Bassani, a pioneer of cold fermentation in Italy. The Prosecco Brut Millesimato is a single-vintage (Millesimato) expression made entirely from estate-grown Glera, crafted via the Charmat method to preserve the grape's fresh, fruit-forward aromatics. Bright, crisp and lively with green apple, pear and citrus notes, soft creamy mousse, and a clean refreshing finish.

Accolades

88/100 — Falstaff, Trophy Prosecco 2023 (2022 vintage)

Winemaking

100% estate-grown Glera, gently pressed to protect aromatics. Fermented in temperature-controlled stainless steel tanks to preserve fresh fruit character. Secondary fermentation via the Charmat method (Metodo Martinotti) — bubbles generated in sealed pressurised autoclave tanks rather than individual bottles, retaining the grape's delicate floral and fruity profile. Bottled as a Millesimato (single vintage). No oak contact.

Cuisine Pairing

Fresh oysters and grilled prawns with lemon butter; bruschetta with prosciutto e melone; sushi and sashimi; light seafood pasta with clams and white wine; caprese salad with buffalo mozzarella; grilled branzino with herbs; cold antipasti and charcuterie boards with cured meats, olives and mild cheeses. An ideal aperitivo.

Cellaring & Serving

Drink now. Prosecco is best enjoyed young and fresh to capture its vibrant fruit and lively bubbles. Not intended for cellaring. Serve well chilled at 6–8°C in a tulip or white wine glass to preserve the mousse.

Wine Details