Glera harvested between September 10th and 20th, secondary fermentation via the Charmat method.  Extra Dry level of sugar at 14g/L, with balancing acidity at 5.7 g/L.  Light on its feet with a velvety mousse and a crisp, quenching finish, this does what all Prosecco should do:  provides high quality, low cost bubbles for aperitifs, bellinis and cocktails while staying true to its geographical origins.