Prosecco DOC – Extra Dry

Grape variety



The Prosecco DOC area of production is located in North East Italy, and more precisely in territories falling within 4 provinces of Friuli Venezia Giulia (Gorizia, Pordenone, Trieste and Udine) and 5 provinces of Veneto (Belluno, Padua, Treviso, Venice, Vicenza), one of the most
beautiful territories in the whole of Italy.

Prosecco DOC – Extra Dry - zona produzione

Harvest date

bottiglia Prosecco DOC – Extra Dry


Once the best grapes have been picked, the white wine can be produced, transforming sugars into alcohol and carbon dioxide. Yeast activity, also known as fermentation, lasts around 15-20 days at a maximum temperature of 18°C to preserve the most delicate aromas and flavours. The first variety to be bottled is Prosecco Tranquillo, while the Frizzante and Spumante varieties require a second natural fermentation. The second fermentation, which uses the Italian Method also known as the Martinotti Method, occurs in large pressure chambers called autoclaves. This is how the wine acquires its famous bubbles. Towards the end of the process of producing sparkling wine, which takes at least 30 days, the temperature is reduced in order to end fermentation, leaving a residual sugar content that gives the wine an even, balanced flavour.

Tasting notes

Clear straw yellow, with greenish tinges; Its perlage is soft but persistent with a foamy feeling. Intense, fragrant and variegated, with notes of Golden apple and peach. Sweet fruit and vibrant acidity balance gracefully on the palate. Round, gentle finish with lingering notes of fresh fruit.

Food paring

Excellent with seafood, appetisers and light meals but it is also delicious on its own as an aperitif.

Technical data

Alcohol content: 11 %
Residual sugar: 14 g/l
Total acidity: 5,5%

Serving temperature

6 - 8 Celsius (42 - 46 Fahrenheit)

Packing details

Bottle content: 75 cl (750 ml)
Bottles per case: 6 EU (12 USA)
Cases EU pallet: 80
Cases US pallet: 60

Data sheet download