Skip to content
The Fabled Pour

Prosecco

Also called Prosecco DOC, Prosecco spumante, Glera sparkling wine

Italian sparkling wine from the Glera grape, made in sealed tanks (the Martinotti or Charmat method) for fresh pear, apple and white flower notes and a soft mousse. Brut and extra dry are the Spritz grades. Lighter and less bready than Champagne, it is built for aperitivo drinks.

  • green pear
  • apple
  • white flowers
  • citrus
  • light honey
  • soft bubbles

Origin

Prosecco DOC is made from Glera with up to 15% of listed other varieties across nine provinces of Veneto and Friuli Venezia Giulia, by a second fermentation in large sealed tanks, the Martinotti method first applied to Prosecco by Antonio Carpenè. Spumante needs at least 11% ABV; sweetness runs from brut nature (0 to 3 g sugar per liter) through brut (under 12), extra dry (12 to 17) and dry (17 to 32) to demi-sec. Rosé is made only as spumante in the drier styles. The Aperol Spritz uses it at three parts to two of Aperol and one of soda.

Production and safety

Contains sulfites. Serve well chilled (4 to 6 C). Open bottles lose their sparkle within a day even under a stopper; for a Spritz service open only what you will pour. Add prosecco last and stir once, never shake.

Allergens: Sulfites

Common uses

  • aperol-spritz
  • Bellini with white peach
  • a Hugo with elderflower and mint
  • Mimosa
  • Sgroppino with lemon sorbet

Pours that use it

Sources

  1. Prosecco DOC Consortium, Consorzio di Tutela della DOC Prosecco · primary source, retrieved 2026-10-11
  2. Prosecco DOC types, Consorzio di Tutela della DOC Prosecco · primary source, retrieved 2026-10-11