Ca' Morlin

Ca' Morlin sits in the hills of Treviso, the beating heart of Prosecco country, where the Glera grape has been grown for generations. This is the Veneto at its most convivial, and the wines are made in that spirit: fresh, floral and impossible not to enjoy. The house works with Glera, the grape behind all great Prosecco, farmed on the gentle slopes north of Venice. The wines are made by the Charmat method, a cool tank fermentation that locks in the fruit and gives Prosecco its signature soft, frothy sparkle. There is a Prosecco for every moment. The Frizzante is the lighter, everyday style, all orchard fruit and gentle fizz, while the Asolo Prosecco Superiore steps up to DOCG level, one of only two zones permitted that top billing, with finer bubbles and greater depth. Bright, aromatic and beautifully made, these are wines that turn an ordinary evening into something a little brighter. Pour them well chilled as an aperitif, or bring them to the table whenever the mood calls for a lift.