Prosecco (a.k.a. glera) has a delicate fruity taste: pear, apple, some citrus, sometimes there are notes of flowers, fruit candy and jelly. The taste is not very sour, although the “brut” version is strongly dry, with a slight bitterness. Extra-dry tastes halfway between semi-dry and semi-sweet wine, like fresh fruit. The bubbles in Prosecco are natural, that is, they come from the fermentation of the wine itself. But unlike Shampagne, Cava, Franciacorta and other wines made using the Champagne method (also known as the classic or traditional method), Prosecco does not undergo fermentation in the bottle, but in large tanks, hermetically sealed so that the gas does not escape, and only then is it poured (under pressure) into bottles. This is the so-called. Charmata method or “metodo Prosecco.” It is a less expensive technique and thus Prosecco costs half as much as “champagne”.