Video about Prosecco on my YouTube channel.
Prosecco is an Italian white wine produced in nine provinces across the Veneto and Friuli-Venezia Giulia regions. It’s made primarily from the Glera grape, although up to 15% of other permitted grape varieties can be blended in. Prosecco comes in three styles: sparkling (spumante), semi-sparkling (frizzante), and still (tranquillo). Both spumante and frizzante Prosecco are typically made using the Charmat method. That’s the formal definition of Prosecco.
Today, Prosecco is the most popular sparkling wine in the world. In 2024, 660 million bottles were produced—more than Champagne and Cava combined.
However, Prosecco’s global popularity is a relatively recent phenomenon, rising in the first decade of the 21st century. What drove this success? A worldwide surge of interest in sparkling wines; Prosecco’s affordability, thanks to its production method; its light and easy-going taste; the popularity of the Aperol Spritz cocktailц, which uses Prosecco as a base; the broad appeal of the Italian lifestyle, summed up by the idea of La Dolce Vita—the sweet life; and, finally, a powerful marketing move by the Italians, who capitalized on Prosecco’s growing fame.
But let’s take it step by step.
The Glera grape has been cultivated in northeastern Italy since at least Roman times. It’s believed that the wine Pliny the Elder referred to in his Natural History as vinum pucinum was made from this very grape. The name “Glera,” however, is quite recent—it was only officially adopted in 2009. Before that, the grape itself was called “Prosecco.”
It’s believed that the name came from the village of Prosecco near Trieste, which may have been the grape’s original home. Or perhaps not—because for centuries, no grapes have been grown near that village at all. The village sits on the border with Slovenia, and across the border, the grape is still grown in small quantities for a sweet wine called prošek.
Most Prosecco, however, has long been produced in Veneto, especially in the Conegliano–Valdobbiadene region. At first, still wine was made from Glera, and later, sparkling wine. With its naturally high acidity and neutral taste, Glera is well-suited to sparkling wine production.
When the Charmat-Martinotti method for making sparkling wine was developed in the late 19th century—a method much simpler and cheaper than the traditional one used for Champagne—Prosecco producers quickly embraced it. Over time, Prosecco transitioned almost entirely into the sparkling category. Today, still wine makes up less than one percent of total production, and it rarely leaves Italy.
At the turn of the 21st century, Prosecco caught the attention of the British, and later, the Americans, as a more affordable alternative to Champagne. Demand began to rise quickly. As of 2008, the grape was still called Prosecco, and there were four small historical DOC regions in Italy where Prosecco was officially produced: Prosecco di Conegliano–Valdobbiadene, Prosecco di Conegliano, Prosecco di Valdobbiadene, and Prosecco di Colli Asolani.
DOC – Denominazione di Origine Controllata – and DOCG – Denominazione di Origine Controllata e Garantita – are Italy’s versions of the European PDO status: Protected Designation of Origin. You can find detailed information about what this means and why it matters here. In Italy, the appellation system was introduced in 1963, and at first, all recognized regions were simply called DOC.
Just to remind you, an appellation (from the French appellation, meaning “name”) is a historically defined and officially recognized winegrowing area, with a specific set of rules for how the wine is produced. Belonging to an appellation serves as a kind of quality guarantee.
A while after the system was introduced, many Italian winemakers began to feel that DOC status was being handed out too freely. In response, Italy introduced a higher-level designation in 1980: DOCG – the highest classification for Italian wines.
Now, back to Prosecco. By 2008, global interest in Prosecco had grown significantly. However, by that time, other countries had also begun planting the grape. Prosecco vines were being cultivated in Australia, Brazil, Argentina, and several others. With sparkling Prosecco gaining popularity worldwide, Italy decided to secure exclusive rights to the name Prosecco.
But there was a problem. Under EU regulations, PDO status cannot be granted to a grape variety. So, in 2009, Italy officially renamed the grape to Glera. From that point on, the word Prosecco could only be used to refer to wines made from the Glera grape grown within the designated DOC Prosecco territory.
At the same time, the production area was significantly expanded. While the traditional Conegliano–Valdobbiadene region spans about 40 kilometers, the new DOC Prosecco area stretches over 250 kilometers.
This expansion had two main goals. First, to include the village of Prosecco, located on the eastern edge of the region—because now that the grape was called Glera, something in the DOC zone needed to provide the wine’s name. Second, to increase the amount of land producing these profitable bubbles.
However, it’s important to remember that the historical regions where Glera had long been grown are hilly, with vines planted on steep slopes—conditions that naturally produce better-quality grapes. By contrast, much of the expanded DOC territory is flat, and the grapes grown there tend to be of a different, generally lower, quality.
To acknowledge this difference, the traditional heartland of Prosecco was elevated to DOCG status, signifying that these areas produce Prosecco of particularly high quality.
And in 2019, the Hills of Conegliano and Valdobbiadene (Le Colline del Prosecco di Conegliano e Valdobbiadene) were awarded UNESCO World Heritage status—for their vital role in the production of Prosecco.
Now, Italy just needs to persuade other countries to stop producing wines labeled Prosecco. New Zealand has already agreed, but Australia is still unwilling to give up its position. That said, the issue isn’t especially critical—Italy already grows 98% of the world’s Glera grapes.
Interestingly, about 80% of all Prosecco is exported. More than half of that goes to Europe, and about a quarter to the United States. But within Italy itself, Prosecco tends to stay close to home: around half is consumed in the northeast—right where it’s produced—and another quarter in the neighboring northwest.
So, let’s take a closer look at what Prosecco is made from, how it’s produced, and where it comes from today.
The main grape variety is Glera. Its varietal characteristics include medium-to-high acidity, low aromatic intensity, and a simple, straightforward taste. The dominant aromas are green apple, melon, and pear. The resulting wine is light, with relatively low alcohol—8.5% is the minimum allowed for Prosecco, though it typically ranges from 11 to 11.5%.
In general, the minimum alcohol content depends on the region—and even within a region, it varies by wine type. For example, in Conegliano Valdobbiadene, the minimum alcohol level is 10.5% for still wines, 11% for Spumante Superiore, and 11.5% for wines from designated subzones.
It’s also worth noting that Glera isn’t a single-clone grape, but a group of related sub-varieties. The main ones are Glera Lungo, Glera Tondo, and Glera Nostrano.
According to Italian wine regulations, Prosecco, Prosecco Spumante, and Prosecco Frizzante must contain at least 85% Glera. The remaining 15% can include any combination of the following grapes: Verdiso, Bianchetta Trevigiana, Perera, Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Noir—although Pinot Noir must be processed using white winemaking techniques.
Since 2020, Prosecco Rosé has also been officially produced. It must be made from Glera and 10–15% Pinot Noir, with the Pinot Noir vinified using red wine techniques.
Most Prosecco is made using the Charmat method, also known as the Charmat–Martinotti method, the tank method, or simply the Italian method. This differs from the traditional method used for Champagne and other premium sparkling wines, where the secondary fermentation—responsible for creating the bubbles—occurs in the bottle. I explain this traditional method in detail in my article on Champagne.
The traditional method is labor-intensive and therefore more expensive. It’s also important to note that this method doesn’t just generate bubbles—it also allows the wine to mature on its lees (the yeast sediment), which enhances complexity and depth of flavor.
At the end of the 19th century, Italian winemaker Federico Martinotti began exploring ways to make sparkling wine production cheaper and more efficient. In 1895, he invented and patented the method that now bears his name. Later, in 1907, the Frenchman Eugène Charmat refined and re-patented the process. That’s why today the method is often referred to as the Charmat–Martinotti method.
One of its names—the tank method—perfectly captures the essence of the process. Secondary fermentation takes place in large, sealed stainless steel tanks, or autoclaves, under controlled temperature. Base wine is poured into these tanks, then yeast and sugar are added. The yeast ferments the sugar into alcohol and carbon dioxide. Once fermentation is complete, the wine is chilled, filtered, and bottled under pressure.
The longer the fermentation, the smaller and more refined the bubbles—and the better the resulting wine. For Prosecco, the minimum fermentation time is 30 days. Most producers stick to this minimum, but a few who aim for higher quality extend fermentation to several months, sometimes up to nine months. These longer-fermented wines are labeled Charmat Lungo.
There are also some producers who carry out both primary and secondary fermentation in the same autoclave, rather than using separate tanks. This can enhance the fruity character of the wine. Still, no matter the variation, the Charmat method doesn’t allow for prolonged aging on lees—on the yeast sediment—as is done in traditional bottle-fermented sparkling wines. That limits complexity but keeps production efficient.
The result? Inexpensive, accessible sparkling wines with a light, straightforward profile. In essence, they are base wines infused with carbon dioxide through controlled fermentation.
The Charmat method is now widely used in Italy, the United States, and Germany—though high-end sparkling wines in those countries are still made using the traditional method.
Returning to Prosecco: all Prosecco Spumante DOC is made using the Charmat method. In the DOCG zones, producers are permitted to use either the Charmat or the traditional method, which in Italy is known as Metodo Classico. However, very few actually choose the traditional route. And it’s easy to understand why—the production cost is much higher, and very few consumers even notice, let alone value, the small print Metodo Classico on a Prosecco label. After all, most people assume Prosecco is made by the Charmat method by default.
In addition to the Charmat method and the now rarely used traditional method, a small quantity of Prosecco—typically frizzante—is made using the ancestral method. In Italy, this style is called Col Fondo, meaning “with the bottom,” a reference to the sediment that settles at the base of the bottle.
Like the traditional method, secondary fermentation occurs in the bottle. But unlike Champagne or other traditional sparkling wines, the sediment is not removed. This ancient process, dating back to at least the 9th century, long predates both the traditional and Charmat methods. The resulting wines are dry, aromatic, and offer a more complex, rustic profile than modern Prosecco.
Until 2022, these wines were labeled as Col Fondo or Rifermentato in Bottiglia (“re-fermented in the bottle”). Since 2022, the official labeling term is Sui Lieviti, meaning “on the lees,” which clearly indicates the wine has been aged with its yeast sediment. While this style makes up only a tiny fraction of total Prosecco production—about 30 producers currently craft it—it’s gaining attention, with production growing and some exports already underway.
So, today, Prosecco can be divided into three main styles by method of production: by Charmat Method – the vast majority of Prosecco, Sui Lieviti – made using the ancestral method, and by Traditional Method (Metodo Classico) – rare and niche.
By effervescence, prosecco is divided into Spumante (sparkling), pressure ≥ 3 atmospheres; Frizzante (semi-sparkling), pressure 1–2.5 atmospheres; and still.
For comparison, sparkling wines like Champagne, Cava, and Crémant, which are made using the traditional method, typically reach 5–6 atmospheres. Prosecco, made mostly by the Charmat method, usually has slightly lower pressure, around 3–4 atmospheres.
A word of caution: Due to this lower pressure, sabrage (opening the bottle with a sword) is not recommended for Prosecco—especially if you’re unsure of the exact internal pressure.
Frizzante Prosecco—including most Sui Lieviti wines—can be made by either the ancestral or Charmat method, but always with lower pressure.
In terms of volume: Spumante accounts for about 88% of all Prosecco, Frizzante makes up around 12%, still Prosecco is exceedingly rare, comprising less than 1%
Prosecco is also categorized by sweetness, using the modern EU scale for sparkling wines:
•Extra Nature: 0–3 g/L sugar
•Extra Brut: 0–6 g/L
•Brut: 0–12 g/L
•Extra Dry: 12–17 g/L
•Dry: 17–32 g/L
•Demi-Sec: 32–50 g/L
Traditionally, Extra Dry has been the most commonly produced Prosecco. However, in recent years, drier styles—particularly Brut and Extra Brut—have been gaining ground. Demi-Sec Prosecco is quite rare, and Doux (the sweetest category, over 50 g/L) is not produced at all.
Levels of Quality and Places of Production
Prosecco DOC. This is the basic level of Prosecco, and it can be produced across a wide area of northeastern Italy. While some wines at this level are pleasant, the majority are simple and unremarkable, intended for casual drinking or cocktails rather than connoisseurship.
Prosecco Trieste DOC & Prosecco Treviso DOC
These are two small DOC subregions. Formally, they carry the same classification as standard Prosecco DOC, but in practice, the quality is often noticeably higher.
•Trieste DOC is a small region in the far east of Friuli-Venezia Giulia, near the village of Prosecco, where the grape and wine originally got their name.
•Treviso DOC is in the Veneto region and represents the historic heartland of Prosecco production. Within its boundaries lie the areas designated for the highest classification: DOCG.
Conegliano Valdobbiadene Prosecco Superiore DOCG
This hilly region within Treviso is considered the core of quality Prosecco production. Along with Asolo Prosecco DOCG, it represents the highest level of classification, with the strictest quality regulations. If you’re seeking refined and expressive Prosecco, DOCG wines are where to look.
Tiny but Exceptional Sub-Appellations:
•Conegliano Valdobbiadene Prosecco Superiore Rive DOCG
Represents about 2.5% of production. “Rive” wines are made from grapes grown on steep single hillsides, with each bottle labeled by the name of the specific village or vineyard.
•Valdobbiadene Superiore di Cartizze DOCG
Even smaller, at around 1.5% of production. This micro-area produces the most prestigious and often most expensive Prosecco. Interestingly, the name does not include the word “Prosecco”, and it is not required on the label—another subtle indicator of its uniqueness.
At this point, a thought creeps into my mind. With the global expansion of mass-produced, often mediocre Prosecco, will we see quality producers in the DOCG zones drop the Prosecco name altogether to protect their identity—much like Spain’s Corpinnat producers did when they left the Cava DO? It wouldn’t be surprising, considering how broad the gap in quality has become.
Asolo Prosecco DOCG. This smaller DOCG region also imposes strict quality controls and is especially known for producing drier styles of Prosecco. While lesser known than Conegliano Valdobbiadene, wines from Asolo DOCG can offer excellent value and elegance.
A Quick Guide: What to Choose
For quality and complexity: Choose wines labeled DOCG—especially from Conegliano Valdobbiadene or Asolo.
For cocktails: DOC-level Prosecco is sufficient, as the wine’s character will be masked by mixers.
Very cheap Prosecco in cans: Best avoided unless you’re curious. These are rarely anything more than fizzy and sweet.
By the way, In Italy, Prosecco must be sold in glass bottles. Canned versions are only legal for export. In 2006, Paris Hilton promoted canned Prosecco (“Rich”) for an Austrian brand. The campaign caused an uproar among winemakers in Conegliano Valdobbiadene, who saw it as a degradation of the wine’s image. I can understand them. Sales were strong, but it’s fair to ask: How many of Hilton’s fans are true wine lovers?
Practical Notes
•Prosecco does not age well. It’s best consumed within the first year, though some bottles can be enjoyed up to three years from bottling.
•Ideal serving temperature: 3–7°C (38–45°F)—well chilled.
•Enjoy Prosecco:
-On its own, as a refreshing aperitif
-In cocktails like Aperol Spritz, Mimosa, and Bellini
-With light appetizers, seafood, and delicate fish dishes
