International Prosecco Day - Wednesday 13th August
The world's most popular sparkling wine has a story that stretches from ancient Roman vineyards to 600 million bottles a year — and it all begins in a small village in north-eastern Italy.
Where Prosecco Begins
Prosecco takes its name from the village of Prosecco, near Trieste in north-eastern Italy, where the grape — now officially called Glera — has been cultivated for centuries. Roman writers are thought to have praised a wine from this area as far back as the first century AD. The connection between this landscape and its signature wine runs deep: the terraced hillsides of the Veneto and Friuli Venezia Giulia regions have been shaped by viticulture for millennia.
The modern style of Prosecco we recognise today only emerged in the early 20th century, when winemakers adopted the Charmat method — a secondary fermentation in large pressurised tanks rather than individual bottles. This approach preserves the fresh, fruit-forward character that defines the wine: lighter, more delicate, and consistently approachable in a way that lengthy bottle fermentation alone cannot achieve.
A Phenomenon in Numbers
Prosecco's rise over the past two decades is one of the wine world's most remarkable success stories. Production has more than tripled since 2008, with over 600 million bottles produced annually. The United Kingdom imports well over 100 million bottles each year, making it one of the world's largest markets for the wine. These are extraordinary numbers for a wine from a relatively small corner of north-eastern Italy.
Much of that success is rooted in accessibility. Prosecco is typically around 11% ABV — lighter than Champagne — and its flavour profile is deliberately fresh and easy: lively bubbles, notes of apple, pear, and white flowers, and a clean finish that suits almost any occasion. It works as an aperitif, at a celebration, over a long lunch, and alongside a wide range of food. That versatility, at a price point significantly below most Champagnes, explains everything.
Understanding the Styles
Spumante, Frizzante, and Tranquillo
Most Prosecco is fully sparkling — spumante — with the lively mousse that comes from tank fermentation under pressure. Semi-sparkling frizzante is gentler on the bubbles and often a little lighter in style. Still tranquillo Prosecco exists but is rarely seen outside Italy — when it is encountered, it is typically a fresh and floral white with more in common with Pinot Grigio than with Champagne.
DOC and DOCG
All Prosecco must come from a defined zone in north-eastern Italy and meets strict DOC (Denominazione di Origine Controllata) regulations. The most prized examples come from two smaller DOCG zones: Conegliano Valdobbiadene, where steep hillsides produce wines of real elegance, and Asolo. These are the bottles to reach for when quality matters most.
Prosecco in the Glass and at the Table
The Bellini — white peach purée with Prosecco — was invented at Harry's Bar in Venice and remains one of the world's great aperitifs. The Spritz, built with Aperol or Campari, soda, and Prosecco over ice, has become the defining drink of the Italian aperitivo hour. At the table, Prosecco works well alongside antipasti, risotto, fresh pasta, and lighter fish dishes — its acidity and effervescence cutting through richness without overwhelming delicate flavours.
A Note on the Name
In 2009, the EU granted Prosecco protected status under its appellation rules. As part of this designation, the grape itself was renamed from Prosecco to Glera — allowing the Prosecco name to be reserved exclusively for the wine made in its defined Italian zone. It was a significant piece of regulatory work that ensures the name on the label means exactly what it should.