It is advised that Prosecco is drunk young, ideally within two years of bottling to be enjoyed at it's best,
Unlike champagne, Prosecco is fermented once, in large tanks, using what is called the Charmat method. This helps create the lovely fruity taste and aromas we love. Champagne is fermented twice, the second time in the bottle.
Only winemakers in the Prosecco Denominazione di Origine Controllata (DOC), consisting of nine provinces in northeastern Italy, can call their wines Prosecco.
The very best stuff comes from the even smaller and stricter Denominazione di Origine Controllata Garantita (DOCG) of Conegliano-Valdobbiadene, which has the exclusive right to label its wines Prosecco Superiore.
What do the classifications mean?
The classifications are below -
DRY - has the highest sugar content—about 20 to 35 grams per litre
EXTRA DRY - about 12 to 20 grams of sugar per litre
BRUT - the driest with 6 to 12g of suger per litre
Extra Dry is the Prosecco most used in cocktails.