Cavicchioli Prosecco Extra Dry

Cavicchioli's Prosecco Extra Dry originates in Valdobbiadene, the heart of Prosecco's designated region in northeastern Veneto, where glacial moraine and chalk-limestone soils on south-facing slopes create the mineral foundation for this appellation. The producer sources Glera grapes—the mandatory varietal for Prosecco DOC—harvested to preserve acidity and delicate aromatics.

Fermentation occurs in temperature-controlled stainless steel tanks using the Charmat method (secondary fermentation in sealed pressure vessels), a technique that preserves the wine's fresh character while generating fine, persistent bubbles. The Extra Dry

classification indicates residual sugar between 12–17 g/L, positioning this expression at the drier end of Prosecco's sweetness spectrum while retaining enough residue to balance the wine's natural acidity.

The special feature lies in Cavicchioli's commitment to minimal dosage adjustment—the house favors the wine's native fruit expression over added sweetness, a philosophy that distinguishes it from mass-market competitors. Drink within 1–2 years of release to capture the wine's primary fruit intensity and effervescence.