Prosecco captures the very spirit of la dolce vita. Its lively bubbles have become a global symbol of Italy’s wine culture, central to the tradition of the aperitivo.
The story of Prosecco and its remarkable rise can be told in many ways. Over time, it has taken on different forms, and its success lies largely in this very ability to adapt and evolve. Yet at its core, Prosecco’s identity is deeply rooted in geography and culture – nuances of style and flavor that are naturally expressed in every glass.
It all begins in the village of Prosecco itself, perched on a karst plateau just ten kilometers from Trieste, Italy. With barely a thousand inhabitants, this small village achieved worldwide fame in January 2010, when its name became inseparably linked to one of the best-selling sparkling wines on the planet. Today, more than 700 million bottles are produced each year.
Curiously, the village of Prosecco lies some 150 kilometers from the wine’s true heartland and is not traditionally known for viticulture. Yet it remains vital as a symbol. The establishment of the Prosecco region – and the creation of its protected geographical designation, limiting production strictly to Veneto and Friuli Venezia Giulia – was decisive in fueling the wine’s extraordinary success over the past two decades.
Until the 1980s, Prosecco was largely a local favorite, and only in the 1990s did it gain national appeal. From 2005 onward, however, its popularity surged. By 2013, Prosecco had overtaken Champagne in global sales volumes (though not in value), and since then, production and demand have more than doubled.
Today, Prosecco is crafted in northeastern Italy across the plains and hills of four provinces in Friuli Venezia Giulia (Pordenone, Trieste, Udine, and Gorizia) and five in Veneto (Belluno, Treviso, Padua, Venice, and Vicenza). Together, these form the vast Prosecco DOC area. Within it, Prosecco takes on distinct identities depending on terroir, production zone, and dosage.
Conegliano Valdobbiadene Prosecco Superiore DOCG became a UNESCO World Heritage Site in 2019.
To understand the world of Prosecco, it helps to imagine its appellations as a pyramid. At the base is Prosecco DOC, followed by the historic production regions of Prosecco DOC Treviso and Prosecco DOC Trieste, both of which have played a key role in Prosecco’s success. These two regions, ideally suited for cultivating the Glera grape, stand out from the wider plains.
Further up the pyramid lies Asolo Prosecco DOCG, produced in the hills surrounding the village of Asolo, where vineyards stretch across breathtaking landscapes. In recent years, production here has grown rapidly, making it Italy’s fourth-largest sparkling wine denomination. Its success is driven by diverse terroirs, rich biodiversity, expressive fruit character, and a clever market strategy.
The denomination Conegliano Valdobbiadene Prosecco Superiore DOCG represents the historic heart of Prosecco’s fame and was recognized as a UNESCO World Heritage Site in 2019. On the hills of Conegliano and Valdobbiadene, the celebrated Conegliano Valdobbiadene Prosecco Superiore Spumante DOCG is produced. Its pinnacle expression is the “Rive”, 43 single-vineyard crus on the steepest slopes, where grapes are hand-harvested and wines vividly reflect their terroir.
At the very top of the quality pyramid is Cartizze, the jewel of the DOCG. Cultivated on just 108 hectares of steep hillside, it delivers sparkling wines of the highest quality, shaped by a unique microclimate and ancient soils.
Beyond geography, Prosecco also differs in production methods. In 2019, the “Sui Lieviti” category was added in Conegliano Valdobbiadene, reviving the original style of Prosecco Superiore. Here, the second fermentation takes place in the bottle, and the wine is sold undisgorged with a natural deposit (fondo), giving it a cloudy appearance. This traditional style is popularly known as “Prosecco Col Fondo.”
By regulation, all Prosecco must contain at least 85% Glera grapes, with the remaining 15% permitted from varieties such as Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio, or Pinot Nero. These rules apply to both DOC and DOCG wines.
Prosecco is primarily produced using the Martinotti method (also known as Charmat). In this process, the base wine undergoes a second fermentation in large, pressure-resistant stainless steel tanks, or autoclaves, for at least 30 days. Fermentation is halted by cooling, depending on the desired dosage and residual sugar level. While Extra Dry remains the traditional favorite, Brut and Extra Brut styles with lower sugar content are more popular in export markets.
The Martinotti method is perfectly suited to highlight Prosecco’s signature character – its fruity, floral aromas and vibrant freshness – which is why it remains the most widely used production technique.
