Originating in Italy, prosecco is a sparkling white wine that is exclusively made in the country’s Veneto region, just a short train journey north of Venice. Available in sparkling, frizzante (semi-sparkling) and tranquilo (flat) variations, prosecco's original home is thought to be the village of Prosecco in Trieste… surprise, surprise. From here on in, keep the bottle pointed away from yourself and anyone present, especially people's faces – about a 45 degree angle is good.

Veneto, in Italy, is one of the ancient and culture-rich places you have to visit if you want the taste of authentic Italian wine. Sacchetto, based out of Veneto, was established during the start of the 19th century. Sisito Sacchetto set up this label after World War 1, and by the 1950s and 60s, his company started gaining immense popularity, thanks to Sisito’s technical knowledge about winemaking. You’ll find the letters DOC (designation of controlled origin) and DOCG (designation of controlled origin guaranteed) on the bottle. The latter classification is more stringent and therefore means higher quality, with a higher price tag to match. But as our taste test reveals, there are some great value DOC proseccos to be discovered, too. How to serve prosecco Made from the green glera grape, prosecco is produced using what's known as the Charmat-Martinotti method, in which the pressed grape juice is fermented not once but twice, in large stainless-steel tanks. The second fermentation process is when the liqueur de tirage (that's yeast and sugar to you and us) is added to maintain the CO2 levels that give the prosecco its signature fizzy finish. What's the difference between prosecco and sparkling wine?

Moscato, Pinot Grigio, Marzemino, Chardonnay, Merlot, Cabernet Sauvignon, Pinot Nero and Sauvignon Blanc are some of the common varietals used for creating Sacchetto wines.

The grapes were de-stalked and then gently pressed to extract the juice. The must obtained ferments in stainless steel tanks at a controlled temperature of no more than 18-20°C. It is then re-fermented, at controlled temperatures, in pressurised tanks. Local yeasts are used for the ""prise de mousse"". The wine is made sparkling following the Charmat method The winery is built in such a way that it reflects the true character of the fruits. It has been designed after hours of consultation with the expert winemaking team at Sacchetto and professional oenologists. While traditional practices are still followed here, you can also see a blend of creative technologies being introduced in the winemaking process. Not all wine is created equal. While a prosecco connoisseur might suggest there are numerous differences between prosecco and sparkling wine, the two most important are location and grapes. Prosecco is made in a specific manner with the skinned glera grape in northeastern Italy, whereas sparkling wine is more general, encompassing any wine that's given bubbles – or been in the vicinity of someone with a SodaStream and more than a healthy helping of curiosity. When opening a bottle of prosecco, remember it will behave far better and more predictably if it has been left to sit and chill for a few hours. Warmth and/or rough handling both make for an explosive cork situation, meaning more mess and waste. Fizz should go into glasses, not onto ceilings. Coeliacs and vegans, rejoice! All sparkling wines, including prosecco and champagne, are naturally gluten-free and the majority are vegan depending on filtering processes, so you can fill up your flute guilt-free. What is the best prosecco for 2021?Although prosecco is often enjoyed as an aperitif, it’s also extremely versatile when it comes to food. We’d suggest pairing the sweeter “off-dry” and “dry” styles with the likes of afternoon tea and fruity desserts. Dry “brut” prosecco is better with canapés, antipasti, sushi and seafood. How we test prosecco