Prosecco is an Italian white wine, the name is derived from that of the Italian village of Prosecco near Trieste. Unlike Champagne, its main commercial competitor, Prosecco usually is produced using the Charmat-Martinotti method, in which the secondary fermentation takes place in stainless steel tanks, making the wine less expensive to produce.
Approximately 150 million bottles of Italian Prosecco are produced annually. In Italy, Prosecco is a ubiquitously utilized wine. Outside Italy, it is most often drunk as an apéritif, much as Champagne is. As with other sparkling wines, Prosecco is served chilled.
Unlike Champagne, Prosecco does not ferment in the bottle, and it grows stale with time. It should be drunk as young as possible, preferably within three years of its vintage, although high-quality Prosecco may be aged for up to seven years.