Prosecco

Why Prosecco is much more than a simple aperitif

Prosecco is Italy's most exported sparkling wine, but reducing it to a simple aperitif wine misses the richness of a territory that has, over time, built a genuine quality pyramid. Born among the hills of Veneto and Friuli-Venezia Giulia, Prosecco represents a lighter, more convivial approach to sparkling wine than the great traditional-method styles, without giving up labels of real precision and character, especially in the hillside areas where harvest is still done by hand.

Veneto and Friuli: the territories of Prosecco, from DOC to hillside DOCG

Prosecco DOC covers a very wide area spanning nine provinces across Veneto and Friuli-Venezia Giulia, made from at least 85% Glera grapes. Higher up the quality pyramid sit the two hillside DOCG denominations, both in the province of Treviso: Conegliano Valdobbiadene Prosecco Superiore, which covers 15 municipalities and reserves the Rive designation for its most gifted vineyards, tied to specific micro-areas, and the celebrated Cartizze, just 107 hectares considered the denomination's finest cru. Nearby, Asolo Prosecco DOCG tells the story of another hillside corner of the Marca Trevigiana, with its own identity and an exclusive use of Glera grapes.

Extra Dry, Brut, Millesimato: the styles of Prosecco

The most widespread style remains Extra Dry, soft and fruity, made to be enjoyed easily on any occasion. Brut, drier and more vertical, appeals to those looking for a tauter, more mineral sip, often preferred as a food wine. Millesimato, made from at least 85% grapes of a single vintage, lets you notice the differences between one harvest and another, while Rive and Cartizze represent the most territorial, identity-driven expression, closer to the idea of a hillside wine than a simple convivial sparkler.

At the table with Prosecco: pairings that work

Extra Dry Prosecco is perfect for an aperitif, alongside Venetian cicchetti, fresh cheeses, and delicate cold cuts. The drier Brut style pairs elegantly with seafood starters, raw fish, and vegetable-based dishes. The hillside versions, Rive and Cartizze, deserve a more careful pairing: a delicate risotto, a more structured seafood first course, or even a not-too-sweet dessert able to match their greater aromatic complexity.

Which Prosecco to choose, depending on the occasion

For a casual aperitif or an evening with friends, a Prosecco DOC Extra Dry remains the most natural, versatile choice. If you're looking for something more precise to bring to the table, a Conegliano Valdobbiadene Superiore DOCG, perhaps in its Brut version, offers more structure. Anyone wanting to discover the denomination's most identity-driven expression can look to a Rive, tied to a single municipality or hamlet, while Cartizze remains the choice for an occasion truly worth remembering.

Frequently asked questions

What's the difference between Prosecco DOC and Prosecco Superiore DOCG?

Prosecco DOC is produced across a very wide area spanning Veneto and Friuli-Venezia Giulia, while Prosecco Superiore DOCG is reserved for the hills of Conegliano and Valdobbiadene alone, with lower yields and stricter production rules.

What are the Rive in Prosecco Superiore?

Rive are additional geographical mentions tied to specific, often steep hillside areas within the DOCG's 15 municipalities. Each Rive expresses characteristics of its own, linked to that particular slope.

Is Cartizze always finer than a regular Valdobbiadene DOCG?

Cartizze comes from just 107 hectares considered the denomination's most gifted area, but quality always depends on the producer and the vintage too: it's not an automatic mark of superiority, but a very specific territorial expression.

Can Prosecco be paired with a full meal, not just an aperitif?

Yes, especially the Brut versions and the hillside DOCGs, which thanks to their structure and acidity hold up well to seafood or vegetable first courses and even some delicate mains, stepping beyond the role of a simple aperitif wine.