Also called “col fondo” (with the bottom) and “sui lieviti” (on the lees), this is a more traditional way of making Prosecco, where secondary fermentation happens in individual bottles.

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The gas has nowhere to go in the sealed tank, so it becomes the signature bubbles that make Prosecco such a pleasurable drink. When you look at Champagne vs Prosecco the biggest indicator of the ...

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Whilst stirring, slowly add the nutmeg, cream, Prosecco and enough stock to make a smooth, pale gravy. Simmer gently for five minutes over a low heat to thicken slightly, then remove from the heat ...