Spumante, Frizzante or Tranquillo
Prosecco may be sparkling (spumante), semi-sparkling (frizzante), or still (tranquillo). The most common of these is the spumante, which is considered by many to be the most iconic style of Prosecco. The still variety, called tranquillo, is much less commonly produced and is rarely exported outside of Italy.
Brut, Extra Dry or Dry
The spumante and the frizzante come in three different styles – brut, extra dry and dry – which are defined by the amount of sugar contained in the final product. Brut is the driest, with less than 12 grams of sugar per litre of wine, while the dry is the sweetest, with 17 to 32 grams of sugar per litre:
Brut (less than 12 grams of sugar per litre)
This is the most modern type of Prosecco, and the most popular for international export. The brut has typically citrus aromas, and is lively on the palate. Best served at 7-9?C, it makes an exceptional aperitif and works perfectly as an accompaniment to fish- and vegetable-based dishes.
Extra Dry (between 12 and 17 grams of sugar per litre)
This is the traditional style of Prosecco, whose mellow yet crisp taste is a result of its well-balanced acidity. Hints of apple, pear, and citrus are complemented by floral tones. The extra dry makes an excellent aperitif, which is best served at 8-10?C. It also goes extraordinarily well with vegetable and seafood soups, white meat, delicately flavoured pasta, and creamy white cheeses.
Dry (between 17 and 32 grams of sugar per litre)
This is much less commonly produced than the brut and the extra dry. The relative sweetness of the ‘dry’ works to highlight the wine’s fruitiness and floral notes. Delicate hints of citrus are met with green apples and white peaches, giving the dry a refreshingly tangy, yet soft and mellow flavour. Dry Prosecco should be served at 7-8?C for optimum enjoyment, and works well with dry pastries and spicy dishes.