Prosecco di Conegliano/di Valdobbiadene - named after its principal grape. Prosecco can still be a dry grape white, but its more celebrated manifestation is a sparkler, using the Charmay method in which the second fermentation is induced in a large tank before bottling. Once useful mainly for the mixing with peach juice to make the famous Bellini cocktail, Prosecco has now come up in the world, with more complex, elegant wines, in many cases rivalling Spanish cava. Well noted producers: Carpene Mavolti, Bisol and Adami to name a few greats