Its fresh, fruity and floral flavours, food-friendliness and great value means more and more wine lovers are enjoying this famous Italian sparkling wine. Italian experts Emily O’Hare, Ian D'Agata, Jeff Kellogg, Jane Parkinson, Marco Salvadori and Richard Baudains recommend their favourite Proseccos that you should seek out.
Fresh, frothy and delightfully informal, Prosecco sales continue to rise. If you’re not drinking it – and you should be – then those sales are probably down to the fact that it’s regularly the aperatif of choice for those of us in the wine industry.
Thanks to its affordable price (no one is attracted to the wine industry by the salaries) and accessible fresh fruit and floral flavours, Prosecco has turned a generation on to the pleasures of sparkling wine and its capacity to refresh, whether it is enjoyed on its own or with food.
The heartland of Prosecco production lies between the small towns of Conegliano and Valdobiadene within the province of Trevise. This area, consisting of 15 communes, has DOCG status – the top application level meant to guarantee the quality and authenticity of the Prosecco produced within its boundaries.
Most of the wines chosen by our experts come from estates within the DOCG. The wines from this part are the priciest, yet the quality justifies – often exceeds – the cost of the wine.
The volumes of Prosecco may be increasing, but the best producers – many of whom are recommended here – are not standing still, continuing to produce wines that excite and stimulate aficiandos and newcomers alike.
The Tasters and why they love Prosecco
Producers I like, such as De Faveri, Malibran, Sorelle Bronca and Nino Franco, deserve the attention they are getting because they are making Prosecco interesting. They are challenging people’s perceotion of this sparkling wine.
I love drinking Prosecco at teatime. I know the classic partnering might be an Italian snack, but I think it suits an English cream tea, The wine’s light lemony and apple flavours work beautifully with rounds of cucumber sandwiches and scones.
When a Prosecco is well made it has wonderful textural creaminess and a white peach character unlike any other fizz.
I drink Prosecco as an aperatif or enjoy Brut versions with fried fish and appetisers.
My favourite thing about Prosecco is how restaurant diners become happier just hearing the word ‘Prosecco’ – even before you can pour it for them.
My secret use for Prosecco is mixing it with Campari for a perfectly balanced spring cocktail.
Prosecco’s effortless lightness of touch usually makes it a pre-dinner drink for me, although I have returned to it at the end of an evening on more than one occassion.
In Venice, we grow up with Prosecco. At work I taste so many, but I never bore of it and on my days off it’s the perfect aperitif. With such light alcohol, it can be enjoyed at any time of day.
I fell in love with Prosecco in the days when it used to be served from jugs in osterie around Treviso, won over by the cool light bubbles and the soft apple and pear aroma.