Andrea Bocelli's Family Has Been Making Wine For 130 Years, And The Prosecco Is Only $18

It seems like all the best food and drink to come out of Italy starts with "p"—pizza, pasta, prosciutto, Parmesan, Prosecco. That last one is Italy's most popular version of bubbly, sparkling wine.

Prosecco is often compared to Champagne, which is considered to be the benchmark of sparkling wine. So what differentiates them? Prosecco is produced in the Prosecco region of Italy, while Champagne is from Champagne, France. Groundbreaking, huh?

Here are some less evident distinctions: Proseccco is made using primarily Glera grapes in the Charmat, or tank method, which involves a secondary fermentation in stainless steel autoclaves. Champagne production is more involved and takes more time, thus commanding a higher price point. Champagne permits the use of Chardonnay, Pinot Noir, and Pinot Meunier grapes. Production requires a secondary fermentation in the bottle, known as the Methode Traditional. The difference in production results in a different bubble experience. Champagne is bottled at a minimum of 6 atmospheres of pressure, resulting in pinprick, consistent bubbles, while Prosecco can be made at as low as 1 atmosphere. This lower pressure makes for a more frothy bubble that dissipates more easily. If you're bored, imagine I'm describing this animatedly and with accompanying hand motions!

So what about the taste? Prosecco is a fruit-bomb. It can have notes of peach, apple, pear, melon, and cream, combined with intense floral aromas. Champagne tastes more of citrus, almond, and brioche.

Now that you're convinced that you're in need of a glass of Italian magic, here are some bottles to get you started. Pair it with any of those other the famous Italian "p"s—particularly, prosciutto and Parmigiano-Reggiano.