A Prosecco with poise, precision and pure personality
There’s a refinement to Masottina that feels quietly assured, less about spectacle, more about precision. In a category often defined by easy charm, Masottina stands apart for its focus on structure, terroir and a deeper, more articulate expression of Prosecco’s potential.
The story begins in the heart of Conegliano-Valdobbiadene, a UNESCO-listed landscape of steep, hand-tended vineyards that produce the finest expressions of the Glera grape. Founded in 1946 by the Dal Bianco family, Masottina has built its reputation on meticulous vineyard work and a belief that great Prosecco is grown not made.
Across prized sites in Valdobbiadene and Conegliano, altitude, exposure and soil variation shape wines of nuance and clarity. These are vineyards where every slope matters, far removed from the flat, high-volume production often associated with entry-level Prosecco.
Masottina’s style leans toward elegance and definition. Expect fine, persistent bubbles, restrained aromatics of green apple, citrus peel and white flowers, and a subtle mineral edge. On the palate, there’s tension and structure and a line of acidity that carries the wine with precision rather than simple sweetness.
The drier expressions, particularly Extra Brut styles, reveal a more gastronomic side of Prosecco, one increasingly embraced by sommeliers and discerning drinkers seeking complexity and balance.
Central to Masottina’s identity is its “RDO” (Rive di Ogliano) collection - single-vineyard wines that highlight one of Prosecco’s most distinctive classifications: “Rive.” These steep, carefully farmed sites produce lower yields and higher quality, allowing each vineyard to express its own personality.
It’s a philosophy rooted in transparency and place, offering a compelling counterpoint to the idea of Prosecco as a uniform, one-dimensional style.
While Prosecco is often seen as a pre-dinner pour, Masottina pushes beyond that. Its structure and freshness make it an ideal partner for food. Think seafood, risotto, fresh pasta or lightly fried dishes, where acidity cuts cleanly through richness.
There’s pleasure here certainly, but it’s a more considered kind, built on balance and persistence rather than overt fruitiness.
For South African wine lovers, there’s now an exciting new way to discover Masottina. The brand will be showcased for the first time in the 12-year history of the Johannesburg Cap Classique, Champagne & Bubbles Festival, taking place on 30 and 31 May at the Inanda Polo Club from 11:00 to 16:00.
Says Masottina spokesman Julian Naik: “We will be showcasing the Masottina Collezione 96 DOC Brut, an incredible style of Prosecco named for the 96 points it was awarded at the Decanter Awards in 2017.”
And what better place to experience it than at this year’s “Italian Riviera” themed event, which will be celebrated in vibrant reds and whites, setting the tone for a weekend of effortless style. In addition to the more than 20 bubbly producers, the festival will also feature scrumptious food stalls, live music and a vibrant atmosphere that cements it as an annual highlight on Egoli’s social event calendar.
Adding to the occasion, guests dressed to impress stand the chance of winning fabulous prizes, including Drinks Boxes from FIELDBAR and bottles of bubbly. A range of ticket options, from General Admission to the Members’ Lounge, are available via Webtickets.
In an increasingly crowded sparkling wine landscape, Masottina offers something distinct: a more nuanced, terroir-driven expression of Prosecco. It’s a reminder that behind the category’s easy charm lies the potential for real depth and character.
And sometimes, the most memorable bubbles aren’t the loudest, but the ones that linger!
- The Johannesburg Cap Classique, Champagne & Bubbles Festival
- Saturday 30 & Sunday 31 May, 2026
- Inanda Polo Club, Sandton
- 11:00 to 16:00
- Book at Webtickets
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