A truly dry Prosecco made by a family owned winery in Treviso. Lovely notes of granny smith apples and garden flowers with a crisp, lingering finish. Entirely hand harvested Glera grapes, fermented with native yeasts and bottled with low sulphites. The vineyards are in the processing of converting to organics and are currently farmed without herbicides or fungicides. Most Prosecco is usually made and confusingly labeled ‘Extra-Dry,’ which stands for a sugar level between 12-17 gr/l, resulting in sweet bubbles. If the wine is made ‘Brut,’ as Flora is, you get a dry wine (less than 2gr/l) with notes of green apple, asian pear, and fresh cut flowers. Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco.