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Only two Regions in the North-East of Italy have the freedom to use the official Prosecco designation: Veneto and Friuli. This white sparkling wine and its fine bubbles are obtained by fermenting the indigenous varietal Glera as a base (A minimum 85% required to obtain the appellation). After the first alcoholic fermentation, Prosecco benefits from a second fermentation in closed vats, following the Charmat method. Prosecco can be more or less dry: from Brut (the driest) to Dry (the softest) through extra dry. The tasting profile includes aromas of white flowers, apple, pear, citrus and exotic fruits.
