Proseccos

Proseccos are sparkling wines produced in northeastern Italy, principally in Veneto and Friuli-Venezia Giulia. They are predominantly made from the Glera grape. The name Prosecco derives from the wine’s historic home around the village of Prosecco, near Trieste. Prosecco is produced under two main designations: Prosecco DOC, which applies to a broad area in Veneto and Friuli-Venezia Giulia, and Prosecco Superiore DOCG, which covers the hilly subregions of Conegliano Valdobbiadene and Asolo. The Cartizze subzone within Conegliano Valdobbiadene is recognised as a particularly fine Prosecco.

Most Prosecco is produced by the Charmat (tank) method, which captures fresh fruit flavors and bright acidity. The wine is typically light-bodied with forward fruit flavors such as green apple, pear, and white peach, and a fragrant, sometimes citrusy aroma.

Prosecco is commonly labelled with sweetness levels such as Brut, Extra Dry, and Dry, with Extra Dry and Dry being most common on consumer markets.

Prosecco is enjoyed as an aperitif and pairs with a wide range of foods, from light salads and seafood to cheeses and grilled vegetables. It has become a popular, accessible sparkling wine for everyday consumption worldwide, contributing significantly to Italy’s wine export sector.