Prosecco

Prosecco is Italy’s most widely consumed sparkling wine — produced from Glera grapes in the Veneto and Friuli-Venezia Giulia regions using the Charmat method, where secondary fermentation occurs in pressurized tanks rather than individual bottles. The result is a lighter, fresher, more fruit-forward sparkling wine than Champagne, with lower pressure, softer bubbles, and a floral, peach, and pear-forward profile.

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Frequently Asked Questions

What is the difference between Prosecco DOC and Prosecco DOCG?

Prosecco DOC is the broader regional appellation covering the Veneto and Friuli-Venezia Giulia regions — a wide geographic area that permits large-scale production. Prosecco DOCG (specifically Conegliano Valdobbiadene Prosecco Superiore DOCG and the single-commune Cartizze subzone) is the prestigious hillside zone in the Treviso hills where Glera grapes grown on steep slopes at higher altitude produce more concentrated, more mineral, more complex Prosecco. DOCG Prosecco is hand-harvested from steep hillside vineyards that cannot be mechanically farmed, producing lower yields and more distinctive character than the flatter DOC zone. The Cartizze subzone — a single 107-hectare hill within Valdobbiadene — is considered the grand cru of Prosecco, producing the most concentrated and complex expressions. For everyday drinking and cocktails (Aperol Spritz, Bellini), DOC Prosecco is the practical choice. For a serious sipping Prosecco, the DOCG hillside expressions are worth the premium.

What is the difference between Extra Dry and Brut Prosecco?

This is one of the most counterintuitive distinctions in wine: Extra Dry Prosecco is actually sweeter than Brut Prosecco. The naming convention dates to 19th-century Champagne terminology and has been adopted in Prosecco with the same confusing hierarchy. Extra Dry contains 12–17 grams of residual sugar per liter — perceptibly sweet, with the sugar softening the acidity and amplifying the peachy fruit character. Brut contains fewer than 12 grams per liter and tastes noticeably drier, with more acidity and less fruit sweetness. For the Aperol Spritz, Extra Dry is the traditional choice — the sweetness balances the Aperol’s bitterness. For pairing with food or for those who prefer drier sparkling wine, Brut is the right choice. A third designation, Extra Brut (under 6g/L), is the driest Prosecco style and is much less commonly produced.