Prosecco
Prosecco is a family of geographically protected Italian wines based chiefly on Glera. The name encompasses the broad Prosecco DOC and the more focused Conegliano Valdobbiadene and Asolo DOCG denominations.
Most familiar examples acquire their bubbles through a second fermentation in a pressurized tank, the Martinotti or Charmat method. There are also still wines, lightly sparkling versions, and bottle-refermented traditions.
Place and grape identity
The Prosecco DOC production area spans specified provinces of Veneto and Friuli Venezia Giulia. Conegliano Valdobbiadene centres on a hill landscape, while Asolo supplies a separate DOCG origin. The complete designation tells the reader which production area and rules apply.
Glera was historically called Prosecco; modern grape and wine terminology need to be kept separate. Planting Glera elsewhere does not by itself confer the protected geographical wine name. Within the Prosecco family, different sites and harvest choices provide different starting balances of sugar, acidity, and aroma.
The DOC specification consulted in October 2026 requires at least 85% Glera for white Prosecco. Its sparkling rosé combines 85–90% Glera with 10–15% Pinot Noir vinified as red wine.1. Consorzio Tutela Prosecco DOC, production specification, articles on grape composition and permitted types, consulted 28 October 2026.
How tank fermentation supplies the bubbles
White grapes are pressed and the juice clarified before the first fermentation. The resulting still base wines can be assessed and blended. Yeast then ferment additional sugar in a sealed pressure tank, retaining the carbon dioxide in the wine. Filtration and bottling under pressure preserve the bubbles while removing the yeast sediment.
This route allows producers to emphasize Glera's fruit and floral expression without requiring a long period in individual bottles on the lees. Grapes, yeast, temperature, and the duration of tank contact affect the aroma and texture.
The traditional method, used for Champagne and Cava, instead carries out the second fermentation in the bottle and later removes the sediment by disgorgement.
Other forms and local traditions
Spumante identifies fully sparkling wine, frizzante a less effervescent category, and tranquillo still wine. The exact designation determines which forms are available and their production conditions.
Conegliano Valdobbiadene's Sui Lieviti category preserves a bottle-refermented tradition with the yeast sediment retained. The consortium also discusses col fondo and sur lie terminology in explaining this local practice.
Sweetness and geographical detail
Sweetness terms can be counterintuitive: Extra Dry is sweeter than Brut within the applicable sparkling-wine categories. Read the complete term instead of treating the English word “dry” as an informal tasting judgement. Residual sugar and acidity jointly influence the impression in the glass.
Within Conegliano Valdobbiadene, Rive and Cartizze draw attention to more specific origins.
Sources
- Consorzio Tutela Prosecco DOC, production specification, accessed 28 October 2026.
- Consorzio Tutela Prosecco DOC, “Winemaking”, accessed 28 October 2026.
- Consorzio Conegliano Valdobbiadene Prosecco Superiore, “The Wine” and “Types of wine”, geographical distinctions and Sui Lieviti, accessed 28 October 2026.
- Consorzio Tutela Prosecco DOC, “Types”, sweetness terminology, accessed 28 October 2026.