From Glera to Glass
The grape, the growers, and the quiet labour that makes it sing.
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The Charmat (Martinotti) Method
The autoclave, the yeast, and the rise of the tank-made sparkle.
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Styles of Prosecco
From Brut to Demi-Sec, spumante to frizzante — what the labels really say (Prosecco-specific)
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Col Fondo & Natural Prosecco
The ancestral style returns: cloudy, yeasty, and irresistible to curious drinkers
