There are other different Proseccos, however.
Following is a round-up of the different types, with technical data that might help you understand the different degrees of sweetness (expressed in grams of sugars per liter)
Extra Brut : 0-5 gr/l
Brut : 0 – 15 gr/l
Extra dry : 12 – 20 gr/l
Dry : 17 – 35 gr/l
Demi sec: 33 – 50 gr/l
Another important factor to keep in mind is the pressure (amount of bubbles) in the bottle.
• Prosecco without bubbles is classified as “still”
• Prosecco under 2.5 atm. is classified as “frizzante” (*)
• Prosecco above 3.5 atm. is classified as “spumante” (*)
(*) 1 atmosphere = 14.7 pounds per square inch
One further differentiation relates to the fermentation method:
• Col fondo is the historical method of fermentation in the bottle. It never gets decanted, so the wine lays on lees until served.
• The Charmat or Martinotti method is the Prosecco most familiar to all of us, fermented in autoclave.