(Decanter) - In search of greater terroir expression, Prosecco’s finest wines are becoming increasingly dry. Richard Baudains explores the reasons why, and picks his top 10 to try... 

There’s a buzz in the Prosecco Superiore hills of Valdobbiadene and Conegliano. A new generation of producers is emerging and the established names in the region are releasing premium, limited-selection bottlings. There is greater sensitivity in the vineyard as producers seek to express a sense of place, and increased diversification in winemaking styles. Quality is stepping up – or perhaps it would be more accurate to say it is being forced up by the need to distinguish Prosecco Superiore DOCG from the commercially rampant Prosecco DOC of the plains.