Edited by Aj
There’s a glass of something pale and fizzy on the table, the bubbles are fine and persistent, and someone across from you says “it’s prosecco” as if that explains everything. For a lot of people, it genuinely does. Prosecco has become one of the most recognised sparkling wines in the world, and in New Zealand it’s a fixture at everything from casual Friday evenings to celebrations that actually warrant a toast. But most people who enjoy it couldn’t tell you much about where it comes from or why it tastes the way it does.
That’s not a criticism. It’s just an opportunity. Once you understand a little about prosecco, you start noticing things in the glass you’d previously missed, and you make much better choices when you’re picking a bottle. This guide covers everything a curious beginner needs to know.
What Prosecco Actually Is
Prosecco is an Italian sparkling wine made primarily from a grape variety called Glera. It’s produced in northeastern Italy and protected by a DOC or DOCG classification, which are Italian quality designations that control where the wine can come from and how it must be made. Think of them as a guarantee of geographic origin, a bit like how “Champagne” can only come from the Champagne region of France.
The word “prosecco” used to refer to the grape itself, but that grape has since been officially renamed Glera, and the name prosecco now belongs entirely to the wine and its producing region. This matters because a sparkling wine made from Glera grown outside the designated Italian zones cannot be sold as prosecco in Europe, and New Zealand is phasing out the name under its EU trade agreement, no matter how similar it tastes.
Where It Comes From: The Hills Behind Venice
Prosecco comes from the Veneto and Friuli Venezia Giulia regions in northeastern Italy. The heartland is a stretch of hills between the towns of Conegliano and Valdobbiadene, and this area produces what many consider the finest examples. Wines from this specific zone carry the designation Conegliano Valdobbiadene Prosecco Superiore DOCG, one of two DOCG zones (the other is Asolo) that sit above the broader Prosecco DOC.
Within that zone, a small hillside area called Cartizze is considered particularly special, producing wines with a bit more richness and complexity. The broader Prosecco DOC covers a much larger area and accounts for the majority of bottles you’ll see on shelves in New Zealand. These are typically lighter and more straightforward, which isn’t a flaw. They’re made to be approachable and enjoyable young.
Production has grown enormously over the past two decades. Italy now exports hundreds of millions of bottles annually, and prosecco has comfortably overtaken Champagne in global sales volume.
How Prosecco Gets Its Bubbles
This is where prosecco differs most clearly from Champagne. Champagne gets its bubbles through a second fermentation that happens inside the individual bottle, a labour-intensive process called the traditional method (or méthode traditionnelle). Prosecco takes a different path.
Most prosecco is made using the Charmat method, sometimes called the tank method. After the base wine is made, it undergoes a second fermentation inside large pressurised stainless steel tanks rather than in each bottle. The wine absorbs carbon dioxide during this process, which creates the bubbles. It’s then filtered and bottled under pressure.
The Charmat method is faster and more cost-effective, which is part of why prosecco can be produced at scale without enormous expense. But it also suits the style of the wine. Glera is a fruit-forward grape with delicate floral aromas, and the tank method preserves those fresh characters beautifully. Longer bottle ageing, as in Champagne, would actually diminish what makes prosecco appealing.
The Main Styles: Sweetness and Fizz Levels
Prosecco comes in a few different styles, and the labels can be confusing at first. Here’s what the key terms mean.
Sweetness levels are indicated by terms like Brut Nature (bone dry, almost no residual sugar), Extra Brut (very dry), Brut (dry, the most common style), Extra Dry (slightly off-dry and the traditional style, despite the name suggesting otherwise), and Dry (noticeably sweet). Yes, “Extra Dry” is actually slightly sweeter than “Brut.” This confuses almost everyone at first.
Fizz levels also vary. Spumante is fully sparkling with a strong, lively mousse. Frizzante is lightly sparkling, with a gentle fizz closer to a spritz. Tranquillo is a still (non-sparkling) version, though this is rarely seen outside Italy.
Most prosecco sold in New Zealand is Brut Spumante, meaning dry and fully sparkling. That’s a reliable starting point.
How to Taste and Enjoy It Properly
Serve prosecco well chilled, around six to eight degrees Celsius. A standard white wine glass works perfectly well and actually lets you appreciate the aromas better than a narrow flute, which was designed more for aesthetics than for tasting. A flute does show off the bubbles beautifully, though, so use whichever you prefer.
In the glass, look for those persistent fine bubbles rising in a steady stream. On the nose, you’ll often find green apple, white peach, pear, and sometimes a light floral note like wisteria or acacia blossom. On the palate, good prosecco is fresh and clean, with a gentle creaminess from the bubbles and a crisp finish.
Prosecco pairs naturally with lighter food. Salty snacks, soft cheeses, seafood, and cured meats all work well. It’s also the base for a Venetian cocktail called the Aperol Spritz, which has become enormously popular in New Zealand over the past decade.
Five Bottles Worth Starting With
These are well-regarded bottles from established producers and represent honest, enjoyable examples of what prosecco does well, so check your local bottle shop for current stock.
- La Marca Prosecco DOC Extra Dry is one of the most consistent entry-level bottles you’ll find. Creamy bubble texture, white peach and honey on the nose.
- Mionetto Prestige Prosecco DOC Treviso Brut comes from one of the region’s established producers and offers a clean, fruit-forward style that’s hard to fault at its price tier.
- Bisol Jeio Prosecco DOC Brut is a step up in freshness and structure. Bisol is a long-established Valdobbiadene producer and this wine shows the region’s character well.
- Zardetto Brut Prosecco DOC is a lighter, more delicate style with fine bubbles and subtle citrus notes. Good for those who find some proseccos a little heavy.
- Col Vetoraz Valdobbiadene Prosecco Superiore DOCG Extra Dry is worth trying if you want to understand what a step up in quality actually tastes like. The Valdobbiadene DOCG designation means stricter production rules and more care in the vineyard.
Frequently Asked Questions
What’s the difference between prosecco and Champagne?
Both are sparkling wines, but they come from different countries, use different grapes, and are made using different methods. Champagne comes from a specific region in France and is made using the traditional method, where bubbles develop inside each individual bottle over an extended period. Prosecco comes from northeastern Italy, is made primarily from Glera grapes, and gets its bubbles through the Charmat method in large tanks. Champagne tends to have more complexity, a yeasty or biscuity character, and a finer, more persistent mousse. Prosecco is fresher, fruitier, and lighter in style.
Does prosecco go off once it’s opened?
Yes, relatively quickly. Once opened, a bottle of prosecco will start to lose its bubbles and freshness within a day or two. Keep it sealed with a sparkling wine stopper (a small clamp-top device that maintains pressure in the bottle) and refrigerated, and you’ll get another day of enjoyable drinking out of it. After that, the wine becomes flat and the fruit fades.
Is Prosecco always sweet?
Not at all. The most widely sold style is Brut, which is dry. The sweetness labelling on prosecco is notoriously counterintuitive: “Extra Dry” is actually slightly sweeter than “Brut,” for historical reasons. If you prefer a drier style, look for Brut or Extra Brut on the label. If you enjoy a softer, slightly sweet finish, try Extra Dry.
Can you use prosecco in cocktails?
Absolutely, and it’s well suited to it. Because prosecco is lighter and less expensive than Champagne, it works very naturally as a cocktail base. The Aperol Spritz (prosecco, Aperol, and a splash of soda) is the most well-known example, but prosecco also works in a Bellini (with white peach purée) or simply topped with a small measure of elderflower liqueur. You’ll find plenty of ideas in our cocktails section
