Prosecco DOC Extra Dry

Torresella's Prosecco DOC Extra Dry originates from the Valdobbiadene zone of northeastern Veneto, where glacial soils and steep hillside aspect create the mineral backbone characteristic of serious Prosecco production. The house sources Glera grapes from this UNESCO-listed terroir, where elevation and chalk-rich marl soils drive phenolic ripeness without excessive sugar accumulation.

The wine undergoes Charmat-method secondary fermentation in stainless steel tanks, a production choice that preserves the delicate floral and stone-fruit aromatics of the base wine while building fine, persistent perlage. Extra Dry classification indicates

residual sugar between 12–17 g/L, positioning the wine at the drier end of the Prosecco spectrum—a deliberate calibration that emphasizes acidity and mineral tension over fruit sweetness.

The special feature here is the restraint: many Proseccos lean toward fruit-forward sweetness; Torresella's Extra Dry expression prioritizes structure and food compatibility, with a saline, citrus-driven finish that reflects the limestone geology of the production zone.

Drink current release within 2–3 years of vintage for maximum freshness and perlage definition.