Prosecco is usually a non-vintage wine and almost always made by the Charmat, or 'tank method', where secondary fermentation is not in individual bottles like Champagne, but in large steel tanks known as autoclave, which keep the wine under pressure.
The idea is to capture the fresh fruitiness of Glera grape, and not to aim for the yeasty, gently oxidised character of Champagne.
The vineyards are located within the D.O.C. Prosecco area, most of them in Treviso and Pordenone provinces.
Typical floral scents on the nose such as wisteria and acacia blossom together with light notes of apple and honey.
The palate is fresh and bright thanks to the great acidity.
Excellent as an aperitif!
Try it also seafood, sushi and sashimi, raw vegetables, charcuterie and light dishes.