Pink Prosecco is the new kid on the block of the pink fizz scene. Authorities approved the proposal of the Prosecco DOC Consorzio in August 2020 to allow the production of pink Prosecco, unleashing a tsunami of rosé bubbles. That year, 16.8 million bottles of pink Prosecco were made. In 2021, that more than quadrupled to 71.5 million bottles – and the trend is set to continue. So how exactly is Prosecco Rosé made?

White Prosecco is made from Glera grapes. Unlike Champagne, which is fermented in bottle, Prosecco has its second fermentation in tank to attain its bubbles, a process that takes at least 30 days and favours the expression of primary fruit flavours of pear, lemon, acacia blossom and pear drop so beloved by Prosecco drinkers. 

The production of Prosecco Rosé prescribes an addition of 10-15% of Pinot Noir vinified as red wine in order to create the pink colour – and doubles the time of the second fermentation from 30 to 60 days. This extra time ensures colour stability while lending complexity and flavour integration.

Pinot Noir was chosen as the grape to colour the wine pink because it has been present in the region since the 1880s. The addition of Pinot Noir also adds red fruit and berry notions to Prosecco’s fresh fruit and floral aromas.