Prosecco is booming worldwide, and the U.S. is the third largest export market for sparkling wines from the Veneto region. Most proseccos are produced at large cooperatives with grapes sourced from the extensive plains that reach from Treviso to Trieste, but the best prosecco is derived from the small subzones in the Conegliano Valdobbiadene D.O.C.G. (Denominazione di Origine Controllata e Garantita) north of Venice. At Ca'Vittoria, located on the sunny, steep hillsides in the region's center, only estate-grown grapes make it into the bottle. The high-altitude vineyards produce low yields and are cooled by the winds from the Dolomites, which permits the fruit to ripen at a slow and even pace. Grapes are hand-picked and a small amount of Raboso, an indigenous Veneto red varietal, is added for color, aroma and structure. In the glass, the wine offers aromas of bright red berries, citrus zest and hints of spice. On the palate, taste strawberry, blood orange, some minerality and a lively acidity on the dry finish. Drink is as an aperitif or with shellfish, salmon and tuna. Buy it at: Swirl Wine Bar & Market. Drink it at: Bayona, Domenica, Restaurant August and Shaya.