Prosecco DOC

Prosecco uses the Charmat method. The wine re-ferments in pressurised tanks, rather than in the bottle. That keeps the fresh fruit aromas, and it lowers costs. Champagne ferments inside the bottle, on its yeast, for months or years. That builds the yeasty, toasty depth Prosecco deliberately avoids.

Glera, a white variety grown across Veneto and Friuli-Venezia Giulia. DOC rules set Glera as the dominant grape. Small additions of authorised local varieties are permitted, for blending character.

The wine's high acidity and gentle sweetness work well with salty antipasti, prosciutto and melon, seafood starters, sushi, and lightly spiced Asian dishes. The classic Venetian pairing is cicchetti: small plates of cured fish, cheese and vegetable bites.

DOC covers nine provinces across Veneto and Friuli, mostly on the plains. DOCG covers two smaller hillside zones, Conegliano Valdobbiadene and Asolo. DOCG yields are lower and the slopes are steeper. The wines usually carry more texture, and a more concentrated aroma.

Prosecco runs from Brut Nature, with almost no sugar, through Extra Brut, Brut, Extra Dry and Dry. Despite its name, Extra Dry carries slightly more sugar than Brut. It remains the UK volume leader. Demi-sec versions sit at the sweeter end.

Six to nine degrees Celsius. Too cold and the aromas collapse. Too warm and the bead turns coarse. A flute or tulip glass beats the wide coupe, because it concentrates the nose.