One of the most exported Italian white wines, Prosecco is a sparkling wine that comes in three levels of perlage, the bubbliest spumante (sparkling), followed by frizzante (semi-sparkling), and tranquillo (still).
Prosecco is made exclusively in the regions of Veneto and Friuli-Venezia Giulia. Glera is the predominant grape variety used in the production of Prosecco, though Perera, Bianchetta, and Verdiso are often used as well. Unlike its more expensive bubbly counterparts, the secondary fermentation of Prosecco takes place under pressure, in huge stainless steel tanks, making the wine production less expensive.
Considering that Prosecco does not ferment in the bottle and grows stale with time, it should be enjoyed as young as possible, preferably within several years of its vintage. This Italian favorite tends to exhibit more fruity and flowery aromas and much lighter bubbles.
Prosecco is quite versatile, but it leans towards the sweeter end of the wine spectrum which makes it great as an aperitif, and an ideal match for fruit-based desserts but also light charcuterie and cheese appetizers. It is also commonly added to many sparkling cocktails made with fruit juice and other ingredients, most noted of which is a Bellini, a mixture of prosecco, peach purée, and nectar.
