Prosecco

Kiana Keys, DipWSET

Wine Educator & Translator

Prosecco Overview

Prosecco is a popular Italian sparkling wine known for its lively bubbles, refreshing acidity, and fresh fruit flavors. Produced primarily in northeastern Italy, Prosecco is made mainly from the Glera grape.

Unlike Champagne, which undergoes a second fermentation in the bottle, most Prosecco is produced using the tank method, preserving its bright, fruity character. With flavors of green apple, pear, peach, and citrus, Prosecco is an approachable sparkling wine enjoyed on its own or paired with food.

Glera Grape Origin

Prosecco is made primarily from Glera, a white grape variety historically associated with northeastern Italy and neighboring Slovenia. The grape has been cultivated for centuries, particularly in the Veneto and Friuli-Venezia Giulia regions.

Although Prosecco was once used as a grape name, Glera became its official designation in 2009, helping distinguish the grape from the protected wine appellation.

Flavor Profile

Green apple
Pear
Lemon
Peach
Apricot
Melon
White flowers
Honey
Almond

Structure

Prosecco is known for its fresh fruit flavors, lively bubbles, and approachable character.

Sweetness: Brut or Extra Dry

Body: Light

Acidity: Medium (+) to high

Alcohol (ABV): Low — Med, 10.5–12%

Where the Glera Grape Grows

Italy: Northeastern Italy, primarily in:

Veneto: Home to the renowned Conegliano Valdobbiadene and Asolo Prosecco production areas.
Friuli-Venezia Giulia: Produces fresh, fruit-forward Prosecco within the broader Prosecco DOC appellation.

The most prestigious Prosecco vineyards are found in the steep hills of Conegliano Valdobbiadene, where elevation, well-drained soils, and significant temperature variations contribute to concentrated flavors and refreshing acidity.

Wine Styles

Prosecco DOC is the most widely produced style, offering fresh, fruity sparkling wines with green apple, pear, citrus, and floral notes.

Prosecco DOC Rosé blends Glera with Pinot Noir, producing pink sparkling wines with strawberry, raspberry, and citrus flavors.

Prosecco Superiore DOCG is a higher classification of Prosecco produced in designated hillside areas, known for refined bubbles, vibrant acidity, and greater complexity.

Asolo Prosecco Superiore DOCG is produced in the hills surrounding Asolo, offering elegant sparkling wines with citrus, orchard fruit, and mineral notes.

Conegliano Valdobbiadene Prosecco Superiore DOCG comes from steep hillside vineyards, producing aromatic sparkling wines with fresh fruit, floral notes, and lively acidity.

Col Fondo Prosecco is a traditional bottle-refermented style aged on its lees, often appearing cloudy with savory, yeasty flavors and a dry, rustic character.

Fun Fact

Prosecco is most commonly made using the tank method, also called the Martinotti-Charmat method, where the second fermentation takes place in large pressurized tanks rather than individual bottles.

This process preserves the grape’s fresh fruit flavors and floral aromas while making Prosecco generally less expensive to produce than traditional-method sparkling wines.

Food Pairing

Prosecco pairs well with seafood, light pasta dishes, salads, soft cheeses, appetizers, and mildly spicy foods.

Seafood: calamari, scallops, chili-lime shrimp
Meat: roasted chicken, pork with Dijon glaze
Sides: garlic mashed potatoes, asparagus
Local Eats: frites, gougères, croque monsieur