11 Reasons to Pop Some (More) Prosecco

Some say no other beverage defines the Italian philosophy of la dolce vita, or the good life, quite like Prosecco.

It’s long been the aperitivo of choice for Italians up and down the peninsula, and has recently become a top pick for bubble-loving Americans. IWSR data found that the number of U.S. consumers who reported drinking Prosecco jumped from 33% in 2019 to 42% in 2023.

It’s not hard to understand why. As American wine lovers have been increasingly embracing sparklers as an everyday drink, the refreshing, fruity and (usually) dry style offers the flavors and textures most drinkers are seeking at a wallet-friendly price point.

But that’s not all. There are plenty of other reasons to drink the popular Italian sparkling wine. Here are 11 essential facts that will make you want to pop some (more) Prosecco.

It Can Only Be Produced in Specific Areas of Italy

Prosecco is produced exclusively in select parts of northeastern Italy. While Prosecco DOC can be grown in nine provinces throughout the Veneto and Friuli Venezia Giulia regions, Prosecco Conegliano Valdobbiadene Superiore DOCG can only be made in the Treviso province of Veneto, on the hills between towns of the same names. Jeff Porter, a Wine Enthusiast writer at large who reviews wines from Italy, says this area is his “go to place” for Prosecco due to its “stunning examples of vibrant and energetic sparkling wines.”

The more obscure Asolo Prosecco DOCG Superiore—also known as Colli Asolani Prosecco Superiore DOCG—is also produced in Treviso, between the towns of Cornuda and Asolo.

The Quality Is Tightly Controlled

Wines made under the Denominazione di Origine Controllata e Garantita (DOCG) regulations are the most strictly controlled in Italy. DOCGs are generally considered to be the most prestigious wines in the country, and this also holds true for Prosecco.

The Prosecco Conegliano Valdobbiadene Superiore DOCG zone has long been celebrated for the quality of its grapes and is the classic growing area. Here, as in the lesser-known and smaller Asolo DOCG area, grapes are grown exclusively on hillside vineyards, where yields are naturally lower than grapes grown on flat land.

On the other hand, Prosecco DOC is a much larger area and grape growing is not limited to hillsides but can be almost anywhere in the growing zone. The more flexible rules in the Prosecco DOC allow for much higher grape yields when compared to the Prosecco DOCGs.

Single-Vineyard Prosecco Has Remarkable Depth

The most famous vineyard area for Prosecco is Cartizze, in the commune of Valdobbiadene. Prosecco Superiore DOCG Cartizze generally boasts more complexity and a greater depth of flavors than most other Proseccos. “Cartizze is the historic vineyard of Valdobbiadene and produces wine of lifted aromatics, vibrant acidity and crushed stone minerality,” says Porter, declaring these bottlings as “top notch.”

The Style Highlights the Floral Glera Grape

In 2009, to stop imitators around the world from using the Prosecco designation, Italy has regulated and protected the Prosecco name under its DOC and DOCG regulations. As part of its efforts, the Italian government also officially changed the name of the grape from Prosecco to Glera. Glera, a moderately acidic varietal known for stone fruit and white flower notes, must account for at least 85% of all Proseccos. Other grapes commonly added to Glera include native varieties Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga and international grapes Chardonnay, Pinot Bianco and Pinot Grigio.

It’s not Always Bubbly

While iconic Proseccos are sparkling, both the DOC and DOCG versions can be made in sparkling, semi-sparkling and even still versions.

It’s sparkling wine, not Champagne

Not only does Champagne hail from different grapes and exclusively from France’s Champagne region, but, in order to get its bubbles, Champagne must be made by refermenting the wine in the bottle, known as the méthode Champenoise (“metodo classico” in Italian). This is partly what leads to its signature, yeasty, brioche notes.

Prosecco, on the other hand, is generally made by refermenting the wine in steel tanks, a method known as the Charmat Method (also called the Italian method).

Some Bottles Have that Yeasty Character Champagne-Lovers Crave

A small but growing number of Prosecco producers are returning to the customary method of refermenting (or in some cases, finishing the first alcoholic fermentation) in the bottle, known locally as col fondo. Rather than disgorging, as they do in Champagne, Prosecco producers using the col fondo technique leave the lees (dead yeast cells) in the bottle, causing a layer of sediment to develop and accumulate on the bottom (“il fondo” in Italian). The sediment adds to the wine’s flavor profile. These wines are “delish,” says Porter. “A little more wild with more texture.”

Proseccos Range From Sweet to Dry

Prosecco DOC can be made in four different levels of sweetness, brut, extra dry, dry or demi-sec, with brut being the driest and semi-sec the sweetest. Prosecco Superiore has three levels of sweetness, brut, extra dry and dry

It’s Fruity and Delicious

Typical Proseccos are balanced with lively acidity and an elegant mousse. Most possess aromas and flavors of white spring flowers, citrus fruits, green apples and pears. “You tend to see a dominant orchard fruit note,” says Porter. “The wines can be super fruity or more mineral driven but you will always smell and taste some orchard fruit.”

It’s not Just an Aperitivo

Prosecco makes a quintessential before-dinner drink, says Porter, “If the style is light and fresh, it is good for apero or light snacks.” But these increasingly diverse bottlings can match a wide range of meals.

The brut versions elevate pizza or pastas topped with seafood. And the fuller-bodied Proseccos, especially those that undergo fermentation or refermentation in the bottle, complement even heartier dishes, Porter adds, “I had grilled pork ribs with Col Fondo and it was delish—a contrast of textures that pair well.”

It's a Sparkler that Punches Above Its Price Point

These affordable sparklers are intended to be enjoyed young and fresh, no matter the season or occasion. “Prosecco offers fun and conviviality and that is what wine is for,” says Porter. “It should bring people together.”