Prosecco may be the darling of sparkling wine drinkers everywhere, but let’s be clear: there’s Prosecco, and then there’s Prosecco Superiore. The latter could be called Prosecco for grown-ups. It's a noticeably better wine, made from grapes grown in the heart of Prosecco-land - the Conegliano-Valdobbiadene hills (a sub-zone of 107 hectares and a UNESCO heritage listed site) where machine harvesting is impossible, hand work in in the vineyard is imperative and the resulting wines are treated with significantly more respect during their production process. Contrast that with the vast volumes Prosecco we all know (and many still love) from the wider production zone of 30,000 odd hectares and, well, you get the picture. There is a difference and it is about volumes made but also about the hilly sub-zone of Conegliano-Valdobbiadene, which is not only gob-smackingly steep to walk up - says the out-of-breath voice of one who has - but it's an impressive feat to harvest grapes from here and easy to see that nights are cooler and greater acidity in the grapes is natural in this environment. Hence, both the quality of the raw material - the grapes - and the wines are definitively superior; hence the name.

The launch of Follador Proseccos into Aotearoa New Zealand this month gives New Zealand drinkers get a front-row seat to the evolution of good quality Prosecco.These are not just another bottle or three on the shelf - they are statement fizz from their packaging to their aromas, taste and body.

To see the entire Prosecco quality pyramid, take a look here.

The Follador family

The Follador family has been making wine since 1769 and today the company is run by ninth-generation siblings Michele, Cristina, Emanuela, and Francesca. The wines they make are made using 95% to 97% of the Glera grape (formerly known as Prosecco), with Chardonnay adding finesse. Bottling is relentless. The company bottles up to 20,000 bottles per day in peak season, dropping down to about half that in quieter times of the year. The continuous production line is to retain freshness in the wines. 

Follador Fosélios Valdobbiadene Prosecco Brut RRP $26

Light, fresh Prosecco with aromas of lemon juice, a hint of green apple and an unmistakably freshly picked pear taste. This wine is crisp and refreshing, the kind of fizz that works for a casual catch‑up and for raising a glass at a celebration. Best of all, it proves you don’t need to spend big to enjoy DOCG Superiore quality.

Follador Ruiol Castei Valdobbiadene Prosecco Extra Dry RRP $26

Don’t be fooled by the extra dry wording - this wine carries nine to 10 grams of residual sugar , nicely balancing the grape’s natural acidity so that the wine tastes dry but benefits from a  rounder, more generous mouthfeel as a result of its richness of flavour. Expect ripe orchard fruit, a soft mid palate and a finish that’s structured. It’s the crowd‑pleaser of the trio.

Follador XZero Valdobbiadene Prosecco RRP $26

Lean, racy, and unapologetically crisp, XZero strips Prosecco back to its essentials. Fine bubbles deliver a rush of citrus and green apple, with a palate that’s bone dry and laser focused. This is the bottle for those who like their fizz taut, dry as a bone and food‑friendly—think oysters, sashimi or anything that demands a wine with backbone.

The bottom line is this: Prosecco may be one of the most affordable sparkling wines on Earth, but it’s also a minefield of styles and quality. The arrival of Follador Superiore in New Zealand elevates the playing field, alongside a small range of other excellent Proseccos that are available in this country.

Availability

Follador Prosecco is available in New Zealand from Elite Wine & Spirit or email: ankit@elitespirits.co.nz