It's a recent tweet that highlights the need to explain technical, oenological details on Prosecco Doc to learn to identify the type and then the style.
However, it is also useful and necessary to highlight the exclusivity of Prosecco from the glera grapes. Furthermore the vines from which Prosecco wine is produced are to be found solely in the areas of North East Italy, specifically in the regions Veneto (part) and Friuli Venezia Giulia
The geographical areas of production of Prosecco Doc, Prosecco Doc Treviso, Conegliano Valdobbiadene - Prosecco Docg and Asolo-Prosecco Docg
To guarantee the authenticity of Prosecco DOC and DOCG, is the sticker - The State Seal - on each bottle.

But now focus on Prosecco DOC and DOC Treviso.
Prosecco DOC can be SPUMANTE (sparkling), FRIZZANTE (semi-sparkling) and TRANQUILLO (still), depending on the perlage.
It is the sparkling(spumante) type the most popular on the world market.
The Spumante type can be obtained using natural fermentation that usually takes place in large containers called autoclaves which keep the wine under pressure.  The method is called Italian or Martinotti method (also called Charmat method). The minimum period of fermentation in autoclave is 30 days.

Prosecco DOC Spumante can be Brut, Extra dry, Dry or Demi-Sec depending on the sugar content.
So from the more dry – brut - to the more sweet -demisec – oenologically means:
Brut when the sugar content is less than 12 g/litre.
Extra dry when the sugar content is between 12 and 17 g/litre.
Dry when the sugar content is between 17 and 32 g/litre.
Demi-sec when the sugar content is between 32 and 50 g/litre.

Moletto Prosecco Doc Treviso Spumante is Extra Dry, the classic version.
The word Extra Dry is a bit misleading; the consumer can, literally, identify it as a "very dry", but it does not.
Extra Dry is not the dry type: the word means sweeter than a “brut”and less sweet than a “dry”.
And at this point we only have to toast! Cheers. Enjoy Moletto Prosecco!