It is also the basis for the hugely popular Aperol Spritz, and the Bellini, created at the legendary ‘Harry’s Bar’ in Venice.
Prosecco is typically made using the Charmat method, meaning it is twice-fermented in steel tanks, and then bottled. Prosecco is designed to be enjoyed straight away, retaining its green-apple freshness.
Italian Prosecco can includes other grapes than just Glera, including Bianchetta Trevigiana. The region in Italy known now as Conegliano Valdobbiadene Prosecco Superiore DOCG, is home to the best of the best, with this Prosecco being produced in 15 towns within one province, where steep hills prohibit the use of machinery and most of the grapes are picked by hand.
It is suggested that the long and complex geological history, great diversity of microclimates and soil types in the area translate directly into a greater diversity and character in these wines (according to the U.S. Ambassador of the Consorzio of Conegliano Valdobbiadene, Alan Tardi)