Venetian cooking school founder and author Contessa Enrica Rocca uncorks her debut line of Prosecco this April, following its successful launch in Europe.

Made from hand-harvested Glera grapes, Enrica Rocca Prosecco is produced in a small vineyard in the Veneto. Both varieties, the classic Brut and the sweeter Extra Dry, were created in compliance with the highest standards of viticulture, earning DOCG (Denomination of Controlled and Guaranteed Origin) designations. ER Prosecco will be available for the first time for purchase in the United States beginning on April 6 at Eataly Chicago.

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Fonte: Fra Noi