Ruggeri & C.
Ruggeri's flagship Valdobbiadene Prosecco Superiore DOCG, named after founder Giustino Bisol. Glera from selected hillside crus, Extra Dry at 17 g/l: apple, white peach and citrus over a fine, persistent mousse with a touch of brioche.
Ruggeri's Extra Dry flagship shows luminous straw-gold, a fine persistent mousse and a bouquet of apple, white peach and citrus lifted by jasmine. Three months on the lees add a brioche and almond note that sets it above everyday Prosecco.
Apple, pear and white peach lead, with a citrus lift and a thread of jasmine that Vivino drinkers pick out repeatedly. Three months on the lees add a quiet brioche and almond note, so the bouquet reads broader than everyday Prosecco.
Citrusy fruit
Acacia
Jasmine
Green Apple
Pear
White peach
Almond
BriocheOff-dry in the Extra Dry mould, with about 17 g/l of residual sugar wrapped in bright Glera acidity and a fine, persistent mousse at 5.5 atmospheres. Orchard fruit and citrus carry through, the bubbles staying creamy rather than aggressive.
Clean and gently honeyed, the mousse fading slowly with a faint almond echo from the lees.
Ruggeri's flagship Valdobbiadene Superiore DOCG, named after Giustino Bisol and a regular Tre Bicchieri and 90-plus-point wine. Across more than 6,000 Vivino ratings drinkers place it a notch above standard Prosecco for elegance and persistence. Drink young as an aperitivo or with fritto and shellfish.
Giustino B. is the single cuvee at the top of Ruggeri's Selections range, named after founder Giustino Bisol. Live UK listings start near 16 pounds, fair for a Valdobbiadene Superiore DOCG with this critic record.
Scored for how Ruggeri's Extra Dry flagship performs across food, value, cellaring and occasion, drawing on its DOCG status and roughly 16-pound entry price.
An approachable, gently sweet, indigenous-Glera sparkler with no challenging tannin or austerity, easy for newcomers.
Bright acidity, a fine mousse and off-dry balance make it a versatile aperitivo and a foil for fried and raw seafood.
Sub-20-pounds, low in alcohol and endlessly aperitivo-friendly, it suits everyday pours and casual celebration alike.
At about 16 pounds a bottle, a Tre Bicchieri-pedigree Valdobbiadene Superiore DOCG sits below the going rate for the tier.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Conegliano Valdobbiadene Prosecco denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
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Both vintages are made to drink young while the mousse is fresh. The 2024 took 93 points at Falstaff Sparkling Special; the 2023 earned 90 at Decanter and 91 at the IWSC.
The current millesimato, rated 93 points at Falstaff Sparkling Special 2025, with 4 Grappoli from Bibenda and 5 sfere from Sparkle. A bright, fragrant vintage to enjoy young, ideally by 2028.
A generally good Valdobbiadene vintage. The 2023 Giustino B. took 90 points at the Decanter World Wine Awards, 91 at the IWSC and 92 at the Falstaff Prosecco Trophy. Drink young, ideally by 2027, while the mousse is fresh.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Valdobbiadene's steep Glera hillsides sit at the top of the Prosecco pyramid, a DOCG above the broad Prosecco DOC. Ruggeri selects fruit from the best crus across the Valdobbiadene and Conegliano hills.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Conegliano Valdobbiadene Prosecco is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Conegliano Valdobbiadene Prosecco falls within Veneto , covering Veneto.
The DOCG's steep Valdobbiadene and Conegliano crus are worked largely by hand, costing far more per hectare than flat Prosecco DOC vineyards and lifting the base price above 16 pounds.
Giustino B. is built from fruit selected from the best crus, Ruggeri's top single cuvee named after founder Giustino Bisol, so it carries a selection premium over the house's everyday lines.
Roughly three months on the lees after the spring second fermentation ties up tank time and adds the brioche depth that separates it from quick-turnaround Prosecco.
Second fermentation in large sealed tanks rather than individual bottles keeps production far cheaper than Champagne-method sparkling, holding the shelf price near 16 pounds.
UK wine duty on an 11.5% sparkling is about 2.46 pounds a bottle at 2026 rates, and with 20% VAT roughly 5 pounds of a 16-pound retail price is tax before the wine itself.
Dishes that complement this wine
A fine mousse and crisp acidity scour fried batter, while around 17 g/l of residual sugar calms mild spice. Ruggeri pours Giustino B. with fish, prawns and langoustines.
A fine, persistent mousse and crisp Glera acidity scour the oil from fried batter and reset the palate between bites. The soft sweetness of an Extra Dry keeps golden, salty fried food in balance.
Try with: Gnocco fritto · Arancini · Fritto misto · Olive ascolane · More pairings →
Bright acidity and a saline-tinged finish echo the brine of raw shellfish, while delicate bubbles lift their soft texture. At 11.5% alcohol the pairing stays fresh rather than heavy.
Try with: Oysters · Potted Shrimp · Prawn cocktail · Dressed crab · More pairings →
Off-dry at around 17 g/l, the wine cushions soy and wasabi while its citrus and orchard fruit flatter raw fish. The mousse cuts the batter on tempura without flattening delicate flavours.
Try with: Sashimi · Nigiri Sushi · Prawn Tempura · More pairings →
The Extra Dry residual sugar tames mild chilli and the sweet-savoury glaze of Cantonese small plates, where a bone-dry fizz would taste austere. Bubbles and acidity cut sticky, fried textures.
Try with: Salt and pepper prawns · Sweet and sour prawns · Spring rolls · More pairings →
Acidity and mousse cut the butter and cheese of a creamy risotto, a classic match in Prosecco's home region. The wine's gentle fruit keeps the dish bright without adding weight.
Try with: Risotto alla Milanese · Pumpkin risotto · Porcini mushroom risotto · More pairings →
A light, off-dry sparkler is overwhelmed by char-grilled red meat, intense slow braises and aggressively spiced dishes, which flatten its delicate mousse and orchard fruit. Very sweet desserts make it taste sharp.
Skip with: Char-grilled steak · Beef vindaloo · Korean fried chicken · Dark chocolate torte · Pairing guide →
This is a fresh, fragrant sparkler built for early drinking, not the cellar. Open it within two to three years of the vintage while the mousse and orchard fruit are at their liveliest.
Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
A fresh Charmat-method Prosecco built for early drinking; it gains nothing from the cellar.
£16.38 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
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Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is a Valdobbiadene Prosecco Superiore DOCG, the top tier of the Prosecco pyramid, made from Glera grown on the steep Valdobbiadene and Conegliano hills rather than the flatter Prosecco DOC plains.
It is Extra Dry, which in Prosecco terms is gently off-dry: around 17 g/l of residual sugar balanced by Glera's bright acidity, so it tastes fresh with a soft, fruity edge rather than bone-dry.
Apple, pear, white peach and citrus over a fine, persistent mousse, with a jasmine lift and a touch of brioche and almond from three months on the lees. It is 11.5% alcohol.
Ruggeri suggests fish, prawns and langoustines. It also shines with fried antipasti, raw oysters, sushi and creamy risotto, where its mousse and acidity cut richness and its light sweetness calms mild spice.
Drink it young. This is a fresh, aromatic sparkler at its best within two to three years of the vintage, while the mousse and orchard fruit are liveliest; it is not built for the cellar.
It is named after Giustino Bisol, who founded Ruggeri in Valdobbiadene. Giustino B. is the flagship of the winery's Selections range and a regular Tre Bicchieri and 90-plus-point award winner.
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