Prosecco
プロセッコ
Italy's iconic sparkling wine from UNESCO hillside vineyards.
Prosecco is Italy's most famous sparkling wine, primarily produced in the Veneto and Friuli-Venezia Giulia regions across nine provinces. Made from a minimum of 85% Glera grapes, it is crafted using the Charmat (Tank) method, where secondary fermentation occurs in stainless steel tanks, preserving the fresh, aromatic, and fruity characteristics of the grapes. The wine ranges from Brut to Dry in sweetness levels and is celebrated for its approachable, lively, and crisp profile. Prosecco DOC covers a broad area of over 35,000 hectares, while the prestigious Conegliano Valdobbiadene Prosecco Superiore DOCG represents the pinnacle of quality, sourced from steep UNESCO World Heritage hillside vineyards. With over 660 million bottles produced annually, Prosecco is a global symbol of Italian lifestyle known for its versatility and vibrant effervescence.
Best for: Perfect for casual celebrations, aperitifs, and brunch gatherings.
No sub-regions registered yet.
Producers
ビゾル
Bisol
Bisol1542 has cultivated vines on the steep hillsides of Valdobbiadene since 1542, across 21 generations of the Bisol family. Now part of Italy's Lunelli Group (owners of Cantine Ferrari) since 2014, the estate remains focused on hillside, terroir-driven Prosecco Superiore, including a prized holding in the legendary Cartizze cru — a UNESCO World Heritage hillside producing the prestigious single-hill Prosecco of the finest zone in the appellation.
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bisol.it/ルッジェーリ
Ruggeri
Founded in 1950 by Giustino Bisol in Valdobbiadene, Veneto, Ruggeri is one of the most historic and celebrated producers of Prosecco Superiore DOCG, renowned as the leading specialist of the prestigious Cartizze cru. The estate is known for wines such as Giall'Oro and the old-vine Vecchie Viti Brut, and its flagship Giustino B., named after the founder, has repeatedly earned Gambero Rosso's Tre Bicchieri award, a feat unmatched by any other Prosecco producer. Since 2017 Ruggeri has been part of the German Rotkäppchen-Mumm group while remaining under the guidance of the founding Bisol family.
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ruggeri.it/en/
Food Pairings
Prosciutto, light appetizers, fresh seafood, sushi, shrimp tempura, and delicate Asian cuisine. Its fine bubbles and natural acidity complement the subtle flavors of raw fish without overpowering them.
Frequently Asked Questions
- Is Prosecco the same as Champagne?
- No. Prosecco is made in Italy primarily from Glera grapes using the Charmat (tank) method, while Champagne is made in France from Chardonnay, Pinot Noir, and Pinot Meunier using the traditional method (bottle fermentation). Prosecco tends to be lighter, fruitier, and more affordable.
- What grape variety is used in Prosecco?
- Prosecco must be made from a minimum of 85% Glera grapes. Up to 15% can be other permitted local varieties. Note that since 2010, 'Prosecco' refers exclusively to the geographical appellation, not the grape name (now called Glera).
- What is the difference between Prosecco DOC and Prosecco DOCG?
- Prosecco DOC covers a large area of nine provinces across Veneto and Friuli-Venezia Giulia. Prosecco DOCG (Conegliano Valdobbiadene Superiore and Asolo) is more prestigious, produced from hillside vineyards — some UNESCO World Heritage sites — with stricter regulations and typically higher quality.
- How sweet is Prosecco?
- Prosecco comes in several sweetness levels: Brut Nature (bone dry), Extra Brut, Brut (most common), Extra Dry (slightly sweeter than Brut), and Dry (noticeably sweet). The most widely sold style is Brut or Extra Dry.
- Does Prosecco pair well with Japanese food?
- Yes. Prosecco's fine bubbles, bright acidity, and delicate citrus and floral notes make it an excellent match for sushi, sashimi, tempura, and other Japanese dishes. Its lighter effervescence compared to Champagne means it won't overwhelm subtle umami flavors.