When most of Valdobbiadene was still making sweeter, softer Prosecco, Giuliano Bortolomiol bet on Brut — and named this cuvée '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.