Prosecco, Italy’s iconic sparkling wine, is channeling its fame and popularity into increased quality and production.  Recognizing that not all Prosecco is created equal, producers have set out to define production areas and up the ante on quality control.  Many of your favorite Prosecco wines most likely are the benefit of these improvements, making Prosecco DOC the perfect refreshing sparkler for celebration or summer sipping.

Prosecco DOC comes from a delineated area of northeastern Italy, consisting of nine provinces and 555 communes in the Veneto and Friuli Venezia Giulia regions.  Its protected geographic designation defines the vineyards’ cradle, from the towering Dolomite mountains to the azure waters of the Adriatic Sea.  The resulting microclimate and vine trellis systems give the grapes an aromatic, fruity and floral profile.  Prosecco must be 85% Glera (which was originally known as Prosecco) and the other 15% can be a host of other white grape varietals, from Chardonnay to Pinot Bianco.  The Glera provides the aromas, think of apples, peaches, pears, citrus and melon, plus the intricate floral scents of jasmine and orange blossoms.  The other white grape varietals, such as Chardonnay and Pinot Bianco, give the wines their structure and complexity.  Prosecco is best enjoyed young and drunk cold to preserve its fresh and fruity profile.  To protect the authenticity of Prosecco DOC, a guaranteed DOC sticker is placed over the bottle top itself, assuring the consumer that the wine is true to its roots.

Elana Abt explained what sets Prosecco DOC apart.

The Consorzio Tutela Prosecco DOC declared the first week of June 2019 National Prosecco Week in the US, holding Masterclasses on both coasts for wine media and trade, so that consumers can recognize and appreciate Prosecco DOC.  I had the opportunity to attend at Ilili Restaurant in New York City, where Elana Abt, Wine Director of OTTO Enoteca e Pizzeria, led a tasting of ten Prosecco DOC wines.  Paired with an innovative five course meal, the wines displayed a quality different than generic Prosecco.  Overall, many of the wines were riper but well balanced, crisp acidity within a rounder structure, delicate and fresh, a juicy package with a long finish.  Abt stated that Prosecco is going through a transition, becoming a drier wine overall, and focused “more on style than on what the individual provinces bring”.   She noted that producers are planting everywhere to meet increased demand for the flirtatious sparkler, but that the challenge to be sustainable will be hard.   Based on the wines I sampled, the future is very bright for Prosecco, the DOC wines are quite good for the price point, and if a more complex Prosecco is desired, the DOCG category can go glass to glass with other classic sparkling wines from around the world.  For a deeper dive into what defines and differentiates these wines, check out my article “The VIP Sparkle of Prosecco Superiore”.

Prosecco DOC

Hummus, Baba Ghannouj, Mouhamara, Labne served with Valdo and Il Fresco Prosecco DOC

Lamb Makloubeh and Branzino on Pita Chip served with Le Contesse and Zonin Prosecco DOC

Lebanese Thyme Salad and Fattoush Salad served with Torresella and Piera Prosecco DOC

Yellowtail Sashimi, Octopus, and Tuna Tartare served with La Marca and Villa Degli Olmi Prosecco DOC

Ililli Candy Bar, Ashta, Pistachio Financier, and Lemon Kaffir Lime Semifreddo served with Mionetto and Sior Sandro Prosecco DOC

Here’s a quick peek at the wines, and the exquisite food, Prosecco really does pair well with almost anything.  One note, Prosecco DOC can be Brut, Extra Dry, Dry or Demi-Sec, based on the sugar content, with Brut being the driest, and Demi-Sec the sweetest.

Valdo Prosecco DOC Brut - 100% Glera, aged for three months, one of my favorites, aromas of crisp apple, underripe stone fruit, pear, and white flowers float on a full mouthfeel, framed by good acidity, a long finish.

La Marca Prosecco DOC Brut - zesty with bright acidity and citrus, tannic grip on the finish, very good and widely available.

​Villa Sandi Il Fresco Prosecco DOC Brut - riper and sweeter with nectarine aromas and flavors, acidity balances out the sweetness.

Villa degli Olmi Prosecco DOC Extra Dry - ripe with nectarine and key lime notes.

Torresella Prosecco DOC Extra Dry - this wine is more about minerality, muted fruit notes of underripe green apple and lime, a flinty graphite quality balanced with a leesy character on the finish.

​Piera Martellozzo 075 Carati Prosecco DOC Millesimato Extra Dry - well balanced, a high-toned, rounder wine, very floral with white flower aromas, a blend of 85% Glera and 15% Chardonnay.

Le Contesse Prosecco DOC Brut - different in that this is a single fermentation wine, the grapes are crushed and fermented in pressurized tanks, then bottled under pressure to achieve bubbles, it’s delicate and fresh, with a candied quality, white flowers aromas, and well balanced.

Zonin Prosecco Cuveé 1821 DOC Brut - fresh and fruity, aromas of lime, lemon, orchid, and marzipan, a delicate bubbly with juicy acidity

Mionetto Prestige Organic DOC Extra Dry - underripe green apple, floral and mineral, with apple skin on the palate, with a grip on the finish.

​Genagricola V8+ Sior Sandro Prosecco DOC Extra Dry - subtle nose of orchard fruit, pear, and lemon zest, delicate fruit flavors, stony minerality like wet stone, very clean and precise, well balanced.

Prosecco DOC is a party in the glass, fresh and fun, it delights and refreshes, and with most bottles retailing for under $20, it’s an affordable luxury that can be enjoyed everyday.