1. WHAT IT IS
A sparkling wine from north-eastItaly, made across nine provinces in two regions, Veneto and Friuli Venezia Giulia, between Venice and the Dolomites. Prosecco is a protected place name, not a grape: the wine is made from atleast 85% Glera.

2. HOW IT TASTESLight, fresh and fruity: green and yellow apple, pear, peach, citrus and melon, with fresh acidity, moderate alcohol and a light to medium body. Simple, clean and refreshing.

3. THE LAND
-Prosecco DOC: about 85% of production, mostly from flatter land
-Conegliano Valdobbiadene Prosecco Superiore DOCG: the steep historic hills where Prosecco began, about 15% of production; a UNESCO World Heritage site since 2019
-Rive: 43 recognised hillside sites within the DOCG, picked by hand
-Cartizze: the most prestigious hill, close to Valdobbiadene, the nearestthing Prosecco has to a Grand Cru

4. HOW IT’S MADE
The tank method: the base wine has its second fermentation in a sealed, pressurised tank, notin the bottle as in Champagne. This keeps Glera’s fresh, floral, fruity aromas, and makes the wine more quickly and atlower cost.

5. READ THE LABEL
Spumante: fully sparkling, atleast 3 bar of pressure; about 90% of Prosecco
Frizzante: gently sparkling, about 1 to 2.5 bar
Brut: drier and crisper, with more citrus; about a third of production and rising
Extra Dry: slightly sweet, fruity and soft; about 60% of production. Yes, Extra Dry is sweeter than Brut

6. OUR RECOMMENDED PAIRING
Brut and Extra Brut: oysters, prawns, grilled fish, fish and chips, sushi and sashimi, lighter cheeses, salty canapés

Extra Dry: dim sum, mildly spicy Thai and Vietnamese food, Parma ham with melon, fresh fruit, and as an aperitif

7. SAY IT RIGHT
Prosecco = “proh-SEK-koh”. Glera = “GLEH-ra”. Conegliano = “koh-neh-LYAH-noh”. Valdobbiadene = “val-doh-BYAH-deh-neh”. Cartizze = “car-T EET -zeh”.

8. IN A WORD
Fresh. Prosecco is made to be enjoyed young, cold and without fuss.