Prosecco is much more than just a sparkling wine — it is a cultural emblem, a symbol of conviviality, and one of Italy’s most successful wine exports.
Hailing from the northeastern regions of Veneto and Friuli-Venezia Giulia, Prosecco is a DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e Garantita) wine that embodies freshness, aromatic elegance, and affordability. Its journey from a local Italian favorite to a global sparkling sensation is marked by innovation, legal protection, and a growing appreciation for quality terroir.
A Wine Rooted in Place and History
The name Prosecco originates from a small village near Trieste, though the wine itself is produced in a far broader area spanning nine provinces. The key grape variety is Glera, which until 2009 was itself referred to as Prosecco. In order to protect the name as a geographic indication, the Italian government officially renamed the grape Glera and defined Prosecco as a regionally-specific wine, a move reinforced by EU Regulation 1166/2009.
Within the broader DOC area lies the prestigious Prosecco Superiore DOCG, split into two main zones:
- Conegliano Valdobbiadene Prosecco Superiore DOCG
- Asolo Prosecco Superiore DOCG
These hillside vineyards, nestled along the Prosecco Hills of Conegliano and Valdobbiadene (a UNESCO World Heritage Site since 2019), offer a dramatic contrast to the flatter plains of the DOC. Here, the steep slopes demand manual labor, promoting meticulous vineyard management and elevating quality.
Production: Charmat, Col Fondo & Beyond
Unlike Champagne, Prosecco is traditionally made using the Charmat–Martinotti method, where the second fermentation occurs in pressurized stainless steel tanks. This method ensures freshness and keeps production costs lower than bottle-fermented styles.
However, quality Prosecco can also be produced with longer tank fermentations (up to 9 months — Charmat Lungo) or even with the Metodo Classico (traditional bottle fermentation), particularly in artisanal expressions.
Another growing niche is Col Fondo Prosecco — an unfiltered, bottle-fermented version that leaves the lees in the bottle, offering texture and a more complex, yeasty character.
Prosecco Styles and Labelling
Prosecco is predominantly produced in Spumante (sparkling) or Frizzante (semi-sparkling) styles. A small amount of Tranquillo (still) Prosecco is made, but it accounts for only about 5% of production and is rarely exported.
Sweetness levels follow EU standards:
- Brut (0–12 g/L residual sugar)
- Extra Dry (12–17 g/L) – the most traditional Prosecco style
- Dry (17–32 g/L)
- Extra Brut (0–6 g/L) – now allowed in the Asolo DOCG and emerging in Conegliano Valdobbiadene
Since 2020, Prosecco DOC Rosé has been allowed, requiring a blend of Glera with 10–15% Pinot Nero, and must be made in a Spumante style.
An Export Powerhouse
Prosecco's global boom began in earnest in the early 2000s, with producers like Mionetto introducing it to the US market. By 2008, production had surged to 150 million bottles. That number quadrupled to around 600 million by 2018, with the UK becoming the largest export market, consuming roughly 25% of all Prosecco.
This success prompted legal moves to safeguard the brand. Glera grown outside the protected zones (e.g., in Brazil, Romania, Australia) cannot legally be called Prosecco. Such wines are often labeled under designations like IGT Veneto, but lack the authenticity and consistency of DOC/DOCG wines.
Sustainability, Hand Harvesting, and Terroir
In the DOCG zones, vineyard work is often done entirely by hand, a necessity due to the steep terrain. This artisanal approach, combined with strict yield controls, ensures better grape quality and preserves the integrity of the region.
Conegliano and Valdobbiadene alone house more than 150 producers, who belong to the Consorzio di Tutela, working to uphold quality and defend the identity of Prosecco.
Wine Tasting
Prosecco typically contains 10.5–11.5% alcohol by volume, depending on the classification. We have selected two Prosecco DOC Millesimato wines to showcase the stylistic range and charm that Glera can offer in both Brut and Extra Dry expressions.
Prosecco DOC Millesimato Brut offers a dry, elegant expression of Glera—refined bubbles, floral finesse, and subtle notes of green apple and citrus. Fruity notes of pear, apple, and white peach are highlighted by a vibrant acidity and a clean, refreshing finish. The Brut style enhances its elegance and drinkability.
Contarini Prosecco DOC Millesimato Extra Dry: Light, floral, and refreshingly fruity, the wine delivers elegant bubbles, wisteria and acacia aromas. The texture is soft and creamy, with a refreshing finish that enhances its versatility. A perfect aperitif for every occasion.
Prosecco’s Future: Innovation & Global Appeal
With rising interest in organic and artisanal wines, and the increasing popularity of Rosé Prosecco, the category is continuing to evolve. Innovations like single-vineyard bottlings, Metodo Classico versions, and Extra Brut styles are pushing boundaries.
Yet Prosecco remains deeply rooted in its heritage of joyful, easy-drinking wines, celebrated in Italy and embraced worldwide.