A bright, fresh and tangy example of Prosecco, with lovely fruit notes of green apple and ripe apricot. It also has a touch of savoury grassiness, almost hay-like. Fresh acidity and a long, refreshing finish, along with low alcohol, make this the perfect early-afternoon aperitivo.

Origin: There’s a small village called Prosecco near Trieste, in Friuli, Italy. Mainly Grown In: In Italy, either the Friuli or Veneto regions, in the north-east. In Australia, across Victoria and NSW. Key Facts: Prosecco is THE sparkling wine of Italy. Sure, they make other fizzy stuff, but Prosecco is the most produced and the best known. The main grape is known as Glera these days (confusingly enough it was formerly known as Prosecco), but was changed in an attempt to keep Prosecco strictly Italian. It’s often a touch sweeter than other sparkling wines, but just in a fruit-forward kind of way, not a dessert-wine kind of way. It’s made slightly differently to Champagne and traditional method wines, and always shows off keen acidity, a lovely yellow apple and pear kind of flavour and is inherently refreshing. Fun Fact: We don’t know who said ‘espresso then prosecco’, but we think it’s a great motto for Saturdays.