Prosecco is a sparkling wine that originates from the Valdobbiadene area in Veneto, Italy.

Veneto is the region in north-east Italy, which capital city is Venezia.


The wine is made with Prosecco grapes (called “Glera”) and made into wine via the Martinotti/Charmat sparkling method,  creating the bubbles using big steel tanks, instead of inside the bottle like Champagne wine or Franciacorta wine.


Tank method wines have a much more “freshly made” taste with stronger yeast-dominant aromas.

Here is how Prosecco is labeled for sweetness, depending on how much residual sugar is contained:

  • Brut 0–12 g/L (residual sugar) – Up to a half gram of sugar per glass
  • Extra Dry 12–17 g/L (residual sugar) – Just over a half gram of sugar per glass
  • Dry 17–32 g/L RS – Up to 1 gram of sugar per glass

Prosecco should be served cold, better in a tulip tall glass, to preserve long lasting bubbles and to collect wine’s floral aromas from the large bulb.

PROSECCO SUR LIE or COL FONDO (methode ancestral)

It’s actually the oldest style of Prosecco production. While Conventional Prosecco is made by re-fermenting the wine in a pressurized vat Prosecco Col Fondo is made by re-fermenting the wine in bottle. The wine is never disgorged of its lees (yeast) and no dosage of sugare (adding sugar) is ever added.