Prosecco is the Veneto region (and protected name) behind the world's favourite casual sparkling wine, made from the Glera grape by the tank (Charmat) method. The process keeps fresh, frothy, primary fruit — green apple, pear, white peach and white flowers — with soft bubbles and an easygoing charm. From everyday Prosecco DOC to the refined hillside Conegliano-Valdobbiadene DOCG, it is light, fruity and endlessly drinkable.
Structure
| Body | Glera fermented in pressurised tanks gives Prosecco its bright, floral, fruity character rather than Champagne's toasty depth. Most is Brut or Extra Dry (off-dry). The steep, hand-tended DOCG hills, a UNESCO site, make the most refined and mineral examples, including the prized Cartizze. |
|---|---|
| Acidity | Medium, fresh. |
| Tannin | None (sparkling). |
| Finish | Light, frothy and fruity, with apple and pear. |
| Aroma | Green apple, pear, white peach, white flowers and citrus. |
Serving: 6–8°C (43–46°F), well chilled. · Decanting: None; serve fresh and cold.
Prosecco drinking window
| Tier | Drinking window |
|---|---|
| Prosecco DOC | Drink within 1 year, fresh. |
| Conegliano-Valdobbiadene DOCG | Best within 1–2 years. |
| Rive / Cartizze | Drink within 2 years. |
| Vintage | Drinking window |
|---|---|
| 2023 | Drink now. |
| 2024 | Drink now, fresh. |
| 2025 | Drink on release. |
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Prosecco — questions answered
How is Prosecco made?
By the tank (Charmat) method, where the second fermentation happens in pressurised tanks, preserving fresh, fruity, floral character.
What grape is Prosecco?
Mainly Glera, once itself called 'Prosecco' until the name was reserved for the wine and region.
What is the best Prosecco?
The hillside Conegliano-Valdobbiadene DOCG, especially Rive and Cartizze, makes the most refined and mineral examples.
What food pairs with Prosecco?
Aperitivo snacks, fried seafood, prosciutto and light appetizers; it is also the base for a Spritz or Bellini.