Prosecco

Prosecco is made primarily from the Glera grape, which must constitute at least 85% of the blend; the remainder can include varieties such as Verdiso, Bianchetta Trevigiana, Perera, and Chardonnay¹. The wine is produced using the Charmat method, where secondary fermentation occurs in large stainless-steel tanks, preserving the fresh, fruity aromas of the grapes. This method is faster and less costly than the traditional method used for Champagne, contributing to Prosecco's affordability.

Prosecco comes in three main styles: spumante (fully sparkling), frizzante (semi-sparkling), and tranquillo (still). The spumante style is the most common, with a pressure of at least 3 bar. Sweetness levels range from brut nature (0–3 g/L sugar) to dry (17–32 g/L), with brut (up to 12 g/L) being the most popular².

The Prosecco name is protected by European Union law, with two main appellations: Prosecco DOC (Denominazione di Origine Controllata) and Prosecco DOCG (Denominazione di Origine Controllata e Garantita). The DOC covers a wide area across nine provinces in Veneto and Friuli Venezia Giulia, while the DOCG is reserved for the historic hillside zones of Conegliano Valdobbiadene and Asolo, which are considered superior due to their steep slopes and unique microclimates³.

In 2019, the UNESCO World Heritage Committee inscribed the hills of Conegliano and Valdobbiadene as a cultural landscape, recognizing the centuries-old tradition of viticulture in the region⁴. The DOCG regulations are stricter, requiring lower yields and mandating that the grapes be harvested by hand. Additionally, a separate category, Prosecco Col Fondo, refers to a traditional method with refermentation in the bottle, leaving sediment, and is not classified as DOCG.

The name Prosecco derives from the village of Prosecco near Trieste, where the grape likely originated. The first documented mention of the wine dates to the 16th century, but it gained international fame only in the 20th century with the rise of the Charmat method. In the 2000s, Prosecco's popularity surged, driven by its approachable style and lower price point compared to Champagne. By 2013, Prosecco overtook Champagne as the world's best-selling sparkling wine by volume, with exports growing rapidly, particularly to the United Kingdom and the United States.

The global boom has led to concerns about overproduction and quality control, prompting the Italian government to restrict new plantings in the DOC zone. In 2020, the Prosecco DOC consortium introduced a 'mountain' designation for grapes grown above 500 meters, aiming to highlight high-altitude expressions with greater acidity and minerality.

Beyond the standard spumante, Prosecco has several niche expressions. Prosecco Col Fondo is a traditional-method sparkling wine that undergoes secondary fermentation in the bottle, leaving yeast sediment; it is often cloudy and has a more complex, savory profile. Another rare style is Prosecco Superiore di Cartizze, produced from a 107-hectare cru within the DOCG zone, yielding a richer, more aromatic wine that is highly sought after⁵.

Prosecco is also used in cooking, particularly in Italian risotto dishes, and is a key ingredient in the popular cocktail Bellini, invented at Harry's Bar in Venice in the 1940s. The wine's low alcohol content (typically 11% ABV) makes it a popular choice for brunch and aperitivo. In 2021, the Prosecco DOC consortium launched a sustainability program, aiming to reduce carbon emissions and water usage across the supply chain.

Glera

The principal grape variety used in Prosecco, accounting for at least 85% of the blend.

Charmat method

A winemaking process where secondary fermentation occurs in pressurized stainless-steel tanks, preserving fresh fruit aromas.

DOCG

Denominazione di Origine Controllata e Garantita, the highest classification for Italian wines, with stricter regulations than DOC.

Spumante

Fully sparkling wine with a pressure of at least 3 bar.

Frizzante

Semi-sparkling wine with lower pressure, typically 1–2.5 bar.