Italian bubbly appreciators sometimes tend to overlook one of the most popular sparkling Italian wines: the prosecco. They would opt for a metodo classico (also known as méthode champenoise)  such as a Franciacorta, a revisited version of champagne whose fragrance and elegant effervescence fully please both nose and mouth.

The propensity for the latter is justified by the remarkable production process involving a long, natural bottle re-fermentation. However, there’s a factor that needs to be taken into consideration: as Tuscany and Piedmont are not the only wine-producing regions in Italy, we need to further explore the Italian landscape in order to fully appreciate what different areas have to offer.

Wine aficionados know that there’s nothing more gratifying than a good glass of prosecco; we recommend three excellent ‘Extra Dry’ to introduce you toValdobbiadene‘s Charmat method,  where the wine undergoes an additional fermentation process carried out in enamel-covered stainless steel tanks.

Prosecco Superiore Extra Dry Bele Casel
Traditional, elegant, clean and fragrant: one of the best extra-dry currently on the market. Its colfòndo version is also worth tasting.

Prosecco Superiore Extra Dry Gemin
Remarkable full-bodied bubby, particularly suitable for aperitif sessions.

Prosecco Superiore Extra Dry “Il Soler” Marsuret
Out of the three, it’s certainly the most refined and feminine, with its delicateperlage and its fruity undertones.

Info: Bele CaselGeminMarsuret.

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