Those of a certain vintage will recall the ad campaign, and rather like Marmite, you’ll either love it or hate it!

It’s that umami thing, a combination of salty, soy saucy, savoury, fermented, yeasty flavours that’s guaranteed to keep the mosquitos at bay!

All you diehard fans of industrially made Prosecco – that cheap n’ nasty sweet stuff, made from soap shavings and lemonade, so beloved of book clubs – need to stop reading now, as Casa Belfi’s Colfondo Vino Biologico is one fabulous, foaming, feisty, feral fizz.

This is real Prosecco, the kind the old folks of Treviso used to drink, and not to be found ‘on tap’ at the local pub!

‘Why is it cloudy’, I hear you ask? Well it’s a natural wine, made from 100% Glera, unfiltered, fined, clarified, or injected with Co2.

It’s not ferociously fizzy, just naturally so, the secondary fermentation occurs in the bottle, at Easter, before temperatures rise, so the yeasts remain to give it texture.

Shake it or invert it, like a snow globe, to agitate the sediment and release that texture and spice. It’s light bodied, a mere 11% alc, with notes of flowers, pears and freshly baked bread. If cloudy cider floats your boat then this is for you!