It all starts with the sugar residue. In a pressure tank, sugar is added to give yeasts the boosts which reactivates fermentation and allows for making spumante: depending on the quality of sugar added, you get a different Prosecco.
The Brut version is drier, with a sugar residue of less than 12 grams per litre: it has a lively taste, ideal as an aperitif with raw or fried fish.
Extra-dry is a classic: it has a higher sugar content, between 12 and 17 grams per litre, which makes its taste smoother.
The third on the scale is Dry, the sweetest, with a sugar residue between 17 and 32 grams per litre.
This is also the category of Cartizze, from the eponymous Cru area in Valdobbiadene, where Glera grapes are grown and hand-picked.
Vintage Prosecco is produced using the best grapes in a specific year.
Last but not least, Prosecco Rosè, the youngest CDO product in the Prosecco universe. Its standards only allow for vintage wines in the Brut, Extra-Dry and Dry version.
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