When most of Valdobbiadene was still making sweeter, softer Prosecco, Giuliano Bortolomiol bet on Brut and named this cuve ‘Prior’ to honor that pioneering streak. It’s still the house’s flagship, drawn from the steep, chalky hills of the region’s top DOCG zone. Vintage-dated and crisply dry (Brut, about 8 g/L residual sugar), it’s fresher and more precise than your average bottle of bubbles: crisp, floral, and built for the aperitif hour. Prosecco with a point of view.