コレクション: Prosecco

Prosecco is made from Glera in north-east Italy, and — this is the part that matters — its second fermentation happens in a pressurised tank, not in the bottle.

Why that changes everything. Champagne's bottle fermentation and years on lees create bready, toasty complexity. Prosecco's tank method preserves fresh pear and white flower instead. Neither is better; they are built for different jobs.

When to choose Prosecco. Large parties, brunch, cocktails (an Aperol Spritz needs Prosecco, not champagne), and anywhere you need volume at a sensible price. When not to: as a gift where the label matters, or for a toast that is supposed to feel significant — for that, champagne.

Valdobbiadene on the label means the steep, better hillside zone. Worth paying a little more for.

Serve properly cold, 6–8°C. Free delivery over HK$800. All Italian wine