Beverage
Prosecco
Prosecco is Italian sparkling wine based on Glera grapes, produced mainly in Veneto and Friuli under DOC and the hillside Conegliano Valdobbiadene DOCG. Most bottles use the tank (Charmat) method so secondary fermentation happens in autoclave, preserving white peach, pear, and floral aromatics with a lighter, frothier mousse than long-lees Champagne. Styles range from spumante to frizzante and from brut through extra dry to dry on residual sugar scales that do not match everyday English usage. Cook with drier Prosecco for risotto, light seafood stews, and fruit sorbets where you want clean grape perfume rather than toast. Sweet extra-dry bottles suit fruit salads and gelatine desserts; avoid boiling hard or the delicate aromatics vanish and residual sugar can make sauces sticky.
Also known as: Prosecco DOC, Prosecco Superiore
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Still and lightly sparkling Glera wines from the Treviso hills established the Prosecco name.
Industrial tank fermentation scaled Prosecco into an international everyday sparkling category.
DOC expansion and DOCG hillside protection separated mass-market Prosecco from premium cone-shaped slopes.