The Prosecco DOC zone stretches across parts of Veneto and Friuli Venezia Giulia. Wines from the Friuli side of the appellation often show a particularly clean, crisp profile thanks to the region’s cooler climate and Alpine influence.

Prosecco is produced using the Charmat method, where the second fermentation takes place in pressurised tanks rather than individual bottles. This preserves the fresh fruit character of the Glera grape and gives the wine its light, lively mousse.

The Extra Dry style sits slightly sweeter than Brut, typically with a little residual sugar to balance the wine’s bright acidity. That balance is part of what has made Prosecco one of Italy’s most widely enjoyed sparkling wines.