All terms

Prosecco

Prosecco is an Italian sparkling wine from Veneto in north-eastern Italy, and it is made above all from the Glera grape. The wine gets its bubbles through the so-called tank method (also called the Charmat method), in which the second fermentation takes place in a large, sealed steel tank instead of in the bottle. This approach was developed in the area in the late 1800s, and it is precisely the tank method that gives Prosecco its light, fresh and fruity character. Unlike Champagne, where the second fermentation happens in the bottle and gives notes of bread and brioche, Prosecco aims for fruit, flowers and a lively freshness.

This matters for what you taste. Prosecco is typically light, soft and easy to drink, often with tones of pear, apple and white flowers. It is served well chilled and works nicely as an aperitif or for a festive occasion. The heart of production lies in the hills between Conegliano and Valdobbiadene, where altitude and proximity to the Alps help preserve acidity and aroma. Examples from Conegliano can have a soft, peachy charm, while wines from the higher vineyards near Valdobbiadene are often more mineral and fresh.

A widespread misunderstanding is that all sparkling wine is Champagne. Prosecco is its own style, made from different grapes and by a different method, and it should be judged on its own fresh terms. The top classification is called Cartizze, which comes from steep, high-lying vineyards with low yields.