The Prosecco phenomenon: tradition and global success
Prosecco is now the most internationally recognized Italian wine phenomenon, a versatile sparkling wine that has conquered glasses around the world thanks to its immediate character and pleasantness. Produced mainly in the hills between Veneto and Friuli Venezia Giulia, it owes its success to the perfect balance between quality, accessibility, and an unmistakable stylistic identity that embodies uncomplicated Italian elegance. The heart of this sparkling wine is the Glera grape variety (previously called Prosecco), used for at least 85% of the blend, sometimes accompanied by local varieties such as Verdiso, Bianchetta, or Perera.
The appellations: from the UNESCO World Heritage hills to the plains
The quality of Prosecco is expressed through a precise quality pyramid of appellations. At the top is Conegliano Valdobbiadene Prosecco Superiore DOCG, produced in the steep hills between the two municipalities, an area now recognized as a UNESCO World Heritage Site, where heroic viticulture on steep slopes still requires a lot of manual labor. One step above is Cartizze DOCG, a micro-zone of only 107 hectares considered the “grand cru” of Prosecco. The broadest base of the pyramid is represented by Prosecco DOC, produced in nine provinces between Veneto and Friuli, which guarantees rigorous quality standards while allowing for larger-scale production.
Styles and organoleptic profile: from the driest to the softest
Prosecco is mainly produced using the Martinotti (or Charmat) method, with refermentation in autoclaves that preserves the primary aromas of the grape variety, although there are also interesting interpretations using the Metodo Classico. The most common versions are distinguished by their residual sugar content: from Brut (up to 12 g/l) to Extra Dry (12-17 g/l) and Dry (17-32 g/l), with Extra Dry being the traditionally most popular style. In the glass, Prosecco has a bright straw color and a lively, persistent perlage. The nose reveals fresh hints of green apple, pear, citrus, white flowers, and wisteria, sometimes with notes of white peach and fresh almond.
Occasions for consumption and main producers
Perfect as an aperitif thanks to its freshness and drinkability, Prosecco is a wonderful accompaniment to light appetizers, delicate first courses, fish, and shellfish. Its versatility also makes it a star of mixology, as the base for Spritz and Bellini. Leading producers include Bisol, with its complete range up to the sublime “Cartizze,” Adami and its territorial interpretations, the precision of Ruggeri, and the elegance of Col Vetoraz. Bortolomiol, Nino Franco, Andreola, and Villa Sandi also stand out in the appellation, while Astoria, Valdo, La Marca, and Zonin excel in Prosecco DOC. Valdobbiadene Superiore di Cartizze deserves a special mention, a small subzone where producers such as Bisol, Ruggeri, and Bortolomiol create expressions of extraordinary complexity and refinement.
