Prosecco is not quite Italian Champagne - that would be Franciacorta; Prosecco is both a grape (now known as Glera) and a wine. The Prosecco method, involving secondary fermentation in tank rather than bottle, is much cheaper to carry out even if the the result is not quite as sophisticated as bottle fermentation.
However, a good Prosecco will fizz and foam, and show pure, ripe orchard fruits of green apple and white pear for much less than the price of a rather ordinary Champagne. In other words, whenever budget is a consideration (and when isn't it?), your limited funds are better spent on a good Prosecco than a (more-expensive) ordinary Champagne.
Primo Franco - Valdobbiadene Prosecco Superiore DOCG
100% Glera from high hillside vineyards, it foams enthusiastically; pale sandy yellow, aromatic ripe pear skin aromas.
Off-dry, sweet ripe conference pear, fresh acidity and savouriness.
Drink as an aperitif, or match the sweetness to gravadlax, chicken liver pate or plain roast pork.
Vigneto Della Riva Di San Floriana - Valdobbiadene Prosecco Superiore DOCG
100% Glera, exclusively from the San Floriano vineyard, it foams enthusiastically, pale sandy yellow in the glass.
Pure white pear fruit, some light floral aromas, savouriness and elegance, good length, acidity and persistence on the finish. Good.
Serve as an aperitif or match with roast salmon or chicken.
Other related articles
La Delfina Special Cuvee Prosecco
Moscato Frizzante Piemonte Volpi - and a Prosecco jelly recipe
Nino Franco - website, twitter