Collection: Prosecco

• Mionetto
• Valdo
• La Marca
• Nino Franco
• Zonin

There are various types of Prosecco, each with its own unique flavour profile. Among the most popular are:

• Prosecco DOC: The basic quality level, produced in the regions of Veneto and Friuli-Venezia Giulia.
• Prosecco DOCG: A higher quality tier, from the finest growing areas such as Conegliano-Valdobbiadene and Asolo.
• Prosecco Brut: The driest style, with less residual sugar and fresh aromas.
• Prosecco Extra Dry: Slightly sweeter than Brut, with a balanced, fruity profile.
• Prosecco Dry: Sweeter than Extra Dry, ideal as a dessert wine or for cocktails.

The history of Prosecco dates back to the 16th century, when the first Prosecco grapes were grown in the area around the village of Prosecco near Trieste. Modern Prosecco wines, as we know them today, developed in the 20th century, when winegrowers in Veneto began cultivating the Glera grape and producing sparkling wine from it.

With the introduction of the Charmat method, in which the second fermentation takes place in pressurised tanks, Prosecco experienced a boom. This method enabled faster and more cost-effective production, making Prosecco accessible and popular worldwide.

Prosecco can also be used in cooking to add a zesty touch to dishes. Try using Prosecco in sauces for fish dishes, as a base for sorbets, or in desserts such as Prosecco jelly with fresh berries.

Prosecco should be served well chilled at a temperature of 6–8°C. Use tall, slender glasses (flutes) to preserve the bubbles and concentrate the flavours. Prosecco pairs perfectly with light starters, salads, fish dishes and fruity desserts. It is also ideal for cocktails such as the classic Bellini or Aperol Spritz.

1. Taste profile: Think about which aromas and flavours you prefer – dry and fresh, fruity and balanced, or sweet and tangy.
2. Occasion: Choose a Prosecco that suits the occasion – whether as an aperitif, for cocktails or as a special treat.
3. Quality classification: Look out for the DOC and DOCG designations, which indicate different quality levels and regions of origin.

• Refreshing flavours: Prosecco offers a wide range of flavours, from green apples and pears to citrus fruits and floral notes.
• A versatile party wine: Ideal for aperitifs, cocktails and celebrations, Prosecco always adds a cheerful touch to any occasion.
• Affordable luxury: Prosecco offers high-quality sparkling wine enjoyment at an affordable price.

Prosecco is a refreshing and versatile choice for many occasions. Its wide range of flavours and styles makes it the perfect accompaniment for festive occasions and moments of relaxation. What’s more, Prosecco is an affordable alternative to champagne and always brings a cheerful atmosphere to any celebration.

Prosecco is mainly made from the Glera grape and is characterised by its fine bubbles and fruity aromas. The Charmat method, in which the second fermentation takes place in large pressurised tanks, gives Prosecco its typical freshness and liveliness. Prosecco can be produced in various styles, ranging from dry (Brut) to sweet (Demi-Sec).

The production of Prosecco begins with the harvest of Glera grapes, which are gently pressed. The must undergoes primary fermentation in stainless steel tanks to produce the base wines. For secondary fermentation, the wine is transferred to pressure tanks (Charmat method), where sugar and yeast are added to produce carbon dioxide. After the second fermentation, the Prosecco is filtered and bottled.